Print

Sri Lankan Egg Curry

Sri Lankan Egg Curry
Print Recipe

Sri Lankan Egg Curry is a bold and spicy dish featuring hard-boiled eggs simmered in a rich, creamy sauce made with coconut milk, onions, tomatoes, and a distinctive blend of Sri Lankan spices. This comforting and versatile curry is quick to prepare, uses simple everyday ingredients, and offers a perfect balance of heat and creaminess, making it ideal for lunch, dinner, or brunch.

Ingredients

Scale

Eggs and Dairy

  • 6 hard-boiled eggs, peeled
  • 1 cup coconut milk

Vegetables and Aromatics

  • 2 medium onions, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 medium tomatoes, chopped (fresh or canned)
  • 10–15 fresh curry leaves

Spices and Seeds

  • 1 tsp mustard seeds
  • 1 tbsp chili powder (adjust to taste)
  • 2 tbsp curry powder
  • Salt to taste
  • 1/2 tsp sugar (optional, to balance acidity)

Oils and Others

  • 2 tbsp coconut oil or vegetable oil

Instructions

  1. Prepare the Eggs: Start by hard boiling your eggs. Place them in a pot with cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit for about 10-12 minutes. Cool under running water and peel carefully to keep the whites intact.
  2. Sauté the Aromatics: In a large pan, heat oil and add mustard seeds. When they begin to pop, toss in chopped onions and sauté until they turn golden brown. Add minced garlic, ginger, and curry leaves, stirring constantly to release their fragrant oils.
  3. Add the Spices: Sprinkle in chili powder, curry powder, and salt. Cook for 2-3 minutes until the spices are well roasted and aromatic, which forms the curry’s flavorful base.
  4. Introduce Tomatoes and Coconut Milk: Add chopped tomatoes and cook until they soften and break down, creating a rich sauce. Pour in the coconut milk and simmer gently for 5-7 minutes, allowing the flavors to meld beautifully.
  5. Combine Eggs with Curry: Slice the boiled eggs in half or quarters and add them to the curry sauce. Stir gently to coat the eggs without breaking them apart. Let the mixture cook for an additional 5 minutes so the eggs soak up the flavors.
  6. Final Touches and Serve: Adjust seasoning with salt or a pinch of sugar if needed. Remove from heat and garnish with fresh coriander or extra curry leaves. Serve hot for the best experience.

Notes

  • Use slightly older eggs for easier peeling and prevent cracking by avoiding boiling at a rolling boil.
  • Always add mustard seeds to hot oil first to unlock their flavor before other ingredients.
  • Fresh curry leaves and ginger elevate the dish from ordinary to extraordinary.
  • Let the curry simmer gently to develop flavors fully without breaking the eggs.
  • Add a pinch of sugar to balance the acidity of the tomatoes if needed.

Nutrition

Keywords: Sri Lankan Egg Curry, egg curry, coconut milk curry, spicy egg curry, Sri Lankan cuisine, easy egg recipe, comfort food

Find it online: https://recipesbykaeli.com/sri-lankan-egg-curry/