Description
Sri Lankan Egg Curry is a spicy, aromatic dish featuring hard-boiled eggs simmered in a coconut milk-based curry sauce infused with Sri Lankan spices, curry leaves, and chilies. Perfect with rice or roti, it’s a hearty and flavorful vegetarian main.
Ingredients
Scale
- 6 hard-boiled eggs, peeled
- 2 tbsp vegetable oil
- 1 medium onion, finely sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, sliced (optional for heat)
- 10–12 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tbsp Sri Lankan curry powder (or regular curry powder)
- 1/2 tsp chili powder
- 1 cup coconut milk
- 1/2 cup water
- Salt to taste
- 1 tbsp lime juice (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil in a pan over medium heat. Add mustard seeds and fennel seeds; let them sizzle for a few seconds.
- Add sliced onions, garlic, ginger, green chili, and curry leaves. Sauté until onions are golden brown and fragrant.
- Stir in turmeric, curry powder, and chili powder. Cook for 30 seconds to toast the spices.
- Pour in coconut milk and water. Stir to combine, then season with salt. Simmer for 5–7 minutes to let the flavors meld.
- Score the boiled eggs with a knife or slightly fry them in oil (optional for more flavor), then gently place them into the curry sauce.
- Simmer for another 5–7 minutes, spooning curry over the eggs occasionally. Add lime juice if desired.
- Garnish with fresh cilantro and serve hot with steamed rice, string hoppers, or roti.
Notes
- For extra richness, you can add 1 tsp tomato paste to the sauce while simmering.
- Sri Lankan curry powder is typically roasted; if using unroasted curry powder, toast it lightly in a dry pan first.
- Adjust chili powder and green chili according to your spice tolerance.
- To make it vegan, substitute eggs with tofu or boiled potatoes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 190mg