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
