Sri Lankan Egg Curry
Servings: 5 -6
Calories:
Sri Lankan Egg Curry is a perfect side dish for a weekday meals or dinner.It goes with almost anything and sure to win the hearts of egg lovers!
Print Recipe
Ingredients
- Eggs : 6
- Oil : 1 tbsp + enough for deep or shallow fry the eggs
- Red Chilli Powder : 1 tsp
- Turmeric Powder : 1/2 tsp
- Cumin seeds : 1 tsp
- Cinnamon Sticks : 1 inch piece
- Maldive Fish Fakes : 1 tbsp optional (see notes)
- Onion : 1 finely chopped
- Green Chillies : 2 finely chopped
- Curry Leaves : 1 spring
- Pandanus Leaf : 1 inch piece
- Dill Seeds : 1/4 tsp
- Coconut Milk : 11/2 cup
Instructions
- Boil the egg and deshell the cooked eggs, prick them all over with a fork and lightly salt them.
- Heat oil in a pan and deep or shallow fry the eggs for a minute or until golden, flipping sides as and when required then drain on paper towel and keep it aside.
- In a heavy-based saucepan; add all the remaining ingredients and simmer over medium heat for 8 to 10 minutes or until the onions are soft and the sauce has thickened.
- Add the fried eggs and continue to cook for another 5 minutes then adjust the salt to taste and mix everything gently and remove from the fire.
Notes
Maldives fish flakes,pandanus leaf are the main ingredients that gives the curry its distinct traditional taste but I couldn't get those things anywhere here, so I have not used it in this recipe.
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