Description
Sri Lankan Egg Curry is a rich, spicy, and aromatic dish made with hard-boiled eggs simmered in a flavorful coconut milk-based curry sauce. It’s a staple comfort food in Sri Lankan households, perfect with rice or roti.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 2 tbsp coconut oil or vegetable oil
- 1 medium onion, finely sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, sliced
- 10–12 curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp curry powder (Sri Lankan or regular)
- 1 cup (240ml) coconut milk
- 1/2 cup (120ml) water
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them sizzle.
- Add sliced onions and sauté until soft and golden.
- Stir in garlic, ginger, green chilies, and curry leaves. Cook for 1–2 minutes.
- Add ground coriander, chili powder, turmeric, and curry powder. Stir well to combine the spices.
- Pour in coconut milk and water. Bring the mixture to a gentle simmer.
- Season with salt to taste.
- Gently add the boiled eggs (you can score or lightly fry them beforehand if desired).
- Simmer for 10–15 minutes to let the eggs absorb the curry flavor.
- Garnish with fresh cilantro and serve hot with rice or roti.
Notes
- Frying the boiled eggs before adding enhances their flavor and texture.
- Adjust the spice level by changing the amount of chili powder and green chilies.
- Leftovers taste even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 280mg
Keywords: Sri Lankan curry, egg curry, spicy egg curry, coconut curry, Sri Lankan recipe