Sri Lankan egg curry



  • Eggs- 4, plunged into boiling water for 5 minutes and then refreshed in cold water.
  • Oil- 1 tbsp + enough to shallow fry the eggs
  • Cumin seeds- 1/2 tsp
  • Cinnamon stick- 1 inch piece
  • Onion- 1 medium, thinly sliced
  • Green chillies- 2 small, slit lengthwise
  • Curry leaves- a sprig
  • Chilli powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Maldive fish flakes - 1/2 tbsp
  • Pandanus leaf- 1 inch piece
  • Dill seeds- 1/4 tsp
  • Coconut milk- 1 cup
  • Salt- to taste
  1. Peel the cooked eggs, prick them all over with a fork and lightly salt them.
  2. Heat enough oil in a pan and fry the eggs until golden, flipping sides as and when required. Drain on paper towels and keep ready.
  3. Into a wok, tip in all the other ingredients and simmer for about 8 to 10 minutes or till the onions have become soft and the sauce has slightly thickened.
  4. Add the eggs and continue to cook for 5 more minutes.
  5. Season with enough salt, give a final stir and take it off the fire.
  6. Serve with appam, idiyappam, roti or even bread.

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