Sri Lankan Egg Curry

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Why You’ll Love This Recipe

  1. Rich and Flavorful: A harmonious blend of spices like coriander, garam masala, and chili powder meld with creamy coconut milk to create a sauce that’s both fragrant and indulgent.
  2. Quick and Simple: Despite its complex flavors, this curry comes together in under 40 minutes, making it suitable for both weeknight dinners and special occasions.
  3. Comforting Texture: The tender eggs absorb the luscious curry sauce, offering a satisfying combination of creamy, spicy, and tangy elements in every bite.
  4. Customizable: Easily adjust the spice level to your preference or add vegetables like spinach or potatoes to make the dish your own.

Ingredients

For the eggs:

  • 7-8 eggs
  • 1 tablespoon white vinegar

For the curry sauce:

  • 1 tablespoon ghee or coconut oil
  • 1 red onion, finely sliced
  • 2 tomatoes, diced
  • 1-inch piece of ginger, grated
  • 4 cloves garlic, minced
  • 1-inch cinnamon stick
  • 5-6 cardamom pods
  • 4-5 curry leaves
  • 2 teaspoons ground coriander
  • 1 teaspoon Sri Lankan masala (or garam masala)
  • 1 teaspoon chili powder (adjust to taste)
  • ½ teaspoon turmeric powder
  • 1 can full-fat coconut milk
  • Salt to taste

For garnish and serving:

  • Handful of fresh coriander (cilantro), finely chopped
  • 1 tablespoon chili oil (optional)
  • Cooked basmati rice or garlic butter naan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Boil the Eggs:
    • Bring a saucepan of water to a boil and add the white vinegar.
    • Carefully lower the eggs into the boiling water using a slotted spoon.
    • Boil for 6-7 minutes for runny yolks, 8-9 minutes for jammy yolks, or 10 minutes for hard-boiled eggs.
    • While the eggs are boiling, prepare an ice bath.
    • Once the desired time has passed, transfer the eggs to the ice bath and let them sit for at least 5 minutes.
    • Gently tap the cooled eggs on a hard surface and peel them under running water for a clean peel.
  2. Prepare the Curry Sauce:
    • Heat the ghee or coconut oil in a pan over medium heat.
    • Add the cinnamon stick, cardamom pods, and curry leaves. Sauté for about 30 seconds until fragrant.
    • Add the minced garlic and grated ginger. Cook for another minute until softened.
    • Incorporate the sliced red onion and cook until translucent, approximately 3-4 minutes. Season with a pinch of salt.
    • Add the diced tomatoes and cook until they soften and break down, releasing their juices.
    • Stir in the ground coriander, Sri Lankan masala (or garam masala), chili powder, and turmeric powder. Cook for 1-2 minutes to toast the spices.
    • Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
  3. Combine and Serve:
    • Add the peeled eggs to the simmering curry sauce. Allow them to warm through and absorb the flavors for about 5 minutes.
    • Taste and adjust the seasoning with salt as needed.
    • Garnish with chopped fresh coriander and a drizzle of chili oil if desired.
    • Serve hot over cooked basmati rice or alongside garlic butter naan.

Servings and Timing

  • Servings: This recipe serves 4 people.
  • Prep Time: Approximately 5 minutes.
  • Cook Time: Approximately 20 minutes.

Variations

  • Protein Addition: Incorporate cooked chicken or shrimp for added protein.
  • Vegetable Boost: Add vegetables like spinach, peas, or bell peppers to enhance the nutritional value and texture.
  • Spice Level: Adjust the amount of chili powder to make the curry milder or spicier according to your preference.
  • Herb Substitution: If curry leaves are unavailable, substitute with a bay leaf or omit them entirely.

Storage and Reheating

  • Storage: Allow the curry to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Reheating: Gently reheat the curry in a saucepan over low heat until warmed through. Add a splash of water or coconut milk if the sauce has thickened too much.

FAQs

1. Can I make this curry ahead of time?

Yes, this curry can be made ahead and stored in the refrigerator for up to 3 days. The flavors often deepen over time, making it even more delicious.

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Sri Lankan Egg Curry

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  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

Experience the rich and aromatic flavors of Sri Lanka with this delightful egg curry. Soft-boiled eggs are simmered in a spiced coconut milk sauce infused with fragrant spices like cinnamon, cardamom, and curry leaves. This comforting dish is easy to prepare and pairs perfectly with basmati rice or naan.

 

Ingredients

For the Eggs:

  • 7–8 eggs
  • 1 tablespoon white vinegar

For the Curry Sauce:

  • 1 tablespoon ghee or coconut oil
  • 1 red onion, finely sliced
  • 2 tomatoes, diced
  • 1-inch piece of ginger, grated
  • 4 cloves garlic, minced
  • 1-inch cinnamon stick
  • 5–6 cardamom pods
  • 4–5 curry leaves
  • 2 teaspoons ground coriander
  • 1 teaspoon Sri Lankan masala (or garam masala)
  • 1 teaspoon chili powder (adjust to taste)
  • ½ teaspoon turmeric powder
  • 1 can full-fat coconut milk
  • Salt to taste

For Garnish & Serving:

  • Handful of fresh coriander (cilantro), finely chopped
  • 1 tablespoon chili oil (optional)
  • Cooked basmati rice or garlic butter naan

Instructions

1. Boil the Eggs:

  • Bring a saucepan of water to a boil and add white vinegar.
  • Carefully lower the eggs into the water and boil for:
    • 6-7 minutes for runny yolks
    • 8-9 minutes for jammy yolks
    • 10 minutes for hard-boiled eggs
  • Prepare an ice bath. Once eggs are cooked, transfer them to the ice bath for 5 minutes.
  • Peel the eggs under running water for easy removal.

2. Prepare the Curry Sauce:

  • Heat ghee or coconut oil in a pan over medium heat.
  • Add cinnamon stick, cardamom pods, and curry leaves; sauté for 30 seconds.
  • Add minced garlic and grated ginger, cooking for another minute.
  • Stir in the sliced red onion and cook until translucent (3-4 minutes).
  • Add diced tomatoes and cook until softened.
  • Mix in ground coriander, Sri Lankan masala, chili powder, and turmeric powder. Toast the spices for 1-2 minutes.
  • Pour in coconut milk, stir well, and bring to a gentle simmer.

3. Combine & Serve:

  • Add peeled eggs to the curry sauce and simmer for 5 minutes.
  • Adjust seasoning with salt.
  • Garnish with fresh coriander and chili oil if desired.
  • Serve hot with basmati rice or naan.

Notes

  • Adjust chili powder for spice preference.
  • Substitute curry leaves with a bay leaf if unavailable.
  • Add vegetables like spinach or potatoes for variation.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Sri Lankan

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