Description
Sri Lankan Egg Curry is a flavorful and aromatic dish featuring hard-boiled eggs simmered in a rich coconut milk-based sauce infused with traditional spices like turmeric, cumin, curry powder, and cinnamon. This gluten-free, vegetarian curry offers a perfect balance of heat and creaminess, making it an ideal main course when paired with steamed rice or roti.
Ingredients
Scale
Eggs and Garnish
- 6 large eggs, hard-boiled and peeled
- Fresh cilantro for garnish
Spices and Aromatics
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 tablespoon curry powder (Sri Lankan if available)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cinnamon stick
Vegetables and Flavorings
- 1 small onion, finely sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, sliced (optional)
- 1 sprig curry leaves (optional but traditional)
Liquids and Oil
- 2 tablespoons coconut oil or vegetable oil
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
Instructions
- Heat the oil and mustard seeds: In a skillet or saucepan, heat the coconut oil over medium heat. Add the mustard seeds and wait for them to pop, releasing their nutty aroma.
- Sauté aromatics: Add the sliced onions, curry leaves, green chili, minced garlic, and grated ginger. Sauté for 4 to 5 minutes until the onions turn golden and fragrant, building the curry’s base flavor.
- Add spices and cinnamon: Stir in turmeric powder, curry powder, chili powder, ground cumin, and the cinnamon stick. Cook for about 30 seconds to toast the spices and enhance their flavors.
- Simmer with liquids: Pour in the coconut milk and water, stirring well to combine. Bring the mixture to a gentle simmer and season with salt to taste.
- Add eggs and cook: Carefully add the peeled boiled eggs, whole or halved, into the curry sauce. Let them simmer for 10 minutes, occasionally spooning the sauce over the eggs to allow them to soak up the flavors.
- Garnish and serve: Remove from heat, discard the cinnamon stick if desired, and garnish with fresh cilantro. Serve the curry hot alongside steamed rice or roti for a complete meal.
Notes
- For a deeper flavor and texture, lightly fry the boiled eggs in a little oil until golden before adding them to the curry sauce.
- Adjust the level of chili and spices according to your preference for heat.
- This dish pairs excellently with steamed basmati rice or traditional Sri Lankan roti.
