Sri Lankan Egg Curry

by Shaheen Ali

Sri Lankan cuisine has influences from colonial powers, foreign traders, and Southern India. Key ingredients are rice, coconut, and spices reflecting the island’s history as a spice producer and trading post over several centuries. Sri-Lankan cuisine centers around boiled or steamed rice served with a curry of egg, fish, chicken, beef, mutton, or goat, along with other curries made with vegetables, lentils, or fruit.

Dishes are accompanied by pickled fruit or vegetables, chutneys, and sambols, especially coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice.


Source : Wikipedia 

Recently got a chance to meet one of my Sri Lankan friend and her hospitality was par excellence. I was served with some amazing country special food. Being a Muslim i don’t prefer eating chicken outside due to some religion beliefs, and i’m glad my friend was very much aware of this. Hence i was offered some scrumptious veg starters . But the dish that stole away my heart and soul was one in the main course…. Yes! You guessed it right, it was Sri Lankan Egg Curry.

The secret ingredient used in making the amazing egg curry is the Sri Lankan Curry Powder. I was lucky enough to get some from my friend as a gift. But later i asked her the recipe and made it at home…and now i make sure i always keep it in stock. The amazingly aromatic curry powder is also used in making other non veg curry preparations. The curry powder is spicy but the use of coconut milk in the recipe gives a subtle taste to the palate and make one crave for it more and more. The curry goes best with tandoori roti and rice,,,,tough i had it with some zeera rice today 🙂

Print Recipe
SRI LANKAN EGG CURRY
Course main course
Cuisine sri lankan
Prep Time 40 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Sri Lankan Curry Powder :
Course main course
Cuisine sri lankan
Prep Time 40 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Sri Lankan Curry Powder :
Instructions
For Sri Lankan Curry Powder :
  1. Dry roast the curry leaves in a pan and keep aside to cool.
  2. In the same pan now dry roast all the whole spices and allow it to cool.
  3. In a grinder jar, add all the roasted ingredients including curry leaves and grind to make a powder.
  4. Store it in an air tight jar and you may use it also to make Sri Lankan chicken or Mutton dishes.
For Sri Lankan Egg Curry :
  1. Heat oil in a wok and add coriander seeds, few curry leaves and crushed fennel seeds.
  2. As soon as they splutter add, coarsely ground onions and saute till the raw smell goes off.
  3. Now add ginger and garlic paste and mix all together till golden in color.
  4. It's time to add the tomato puree now and give a quick stir to the curry. Now add the red chili powder, turmeric and the Sri Lankan Curry powder that we made.
  5. Mix all together nicely and fry the masala till the oil starts leaving the sides. If you find the oil less, you may add more from the sides while frying the masala.
  6. Once the frying is done, add coconut milk and stir so that everything gets incorporated nicely.
  7. Adjust salt as per your taste and allow the curry to cook for few more minutes in low flame. Close the lid.
  8. Once the curry thickens, add hard boiled eggs and cook for another 1 or 2 mins.
  9. Sprinkle little curry powder and switch off the flame.
Recipe Notes

Serve the Sri Lankan Egg Curry with some Hot Tandoori Rotis and Rice.

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4 comments

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