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Egg Biryani
Sangeetha

Sri Lankan Egg Curry

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 -6
Course: Side Dish
Cuisine: Sri Lankan
Calories:
Ingredients Method Notes

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

Method
 

  1. Boil the egg and deshell the cooked eggs, prick them all over with a fork and lightly salt them.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with Appam, Idiyappam, Roti/Chapati and enjoy.

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.