SRI LANKAN EGG CURRY

 

Sri Lankan Egg Curry

Ingredients:

- For the curry:

  - 6 hard-boiled eggs, peeled

  - 2 medium onions, finely chopped

  - 2 medium tomatoes, chopped

  - 2-3 green chilies, slit lengthwise

  - 3 cloves garlic, minced

  - 1-inch piece of ginger, minced

  - 1 cup coconut milk

  - 2 tablespoons vegetable oil or coconut oil

  - 1 teaspoon mustard seeds

  - 1 teaspoon cumin seeds

  - 1 teaspoon fenugreek seeds

  - 1 sprig curry leaves

  - 1 teaspoon turmeric powder

  - 1 tablespoon curry powder (Sri Lankan curry powder if available)

  - 1 teaspoon chili powder (adjust to taste)

  - 1 teaspoon ground black pepper

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Prepare the eggs:

   - Heat a tablespoon of oil in a large pan over medium heat. Add the hard-boiled eggs and fry them until they are golden brown all over. This helps to create a slightly crispy exterior and enhances their flavor. Remove and set aside.

2. Make the curry base:

   - In the same pan, add another tablespoon of oil. Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them sizzle for a few seconds until fragrant.

   - Add the chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.

   - Add the minced garlic and ginger. Sauté for another 2-3 minutes until fragrant.

3. Add the spices:

   - Add the turmeric powder, curry powder, and chili powder. Stir well to combine with the onion mixture.

   - Add the chopped tomatoes and cook until they soften and start to break down into the sauce.

4. Cook the curry:

   - Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.

   - Add salt and ground black pepper to taste. Let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Combine all ingredients:

   - Gently add the fried eggs to the curry. Spoon some of the sauce over the eggs to coat them. Let the curry simmer for another 5 minutes, allowing the eggs to absorb some of the flavors.

   - Taste and adjust the seasoning if needed.

6. Garnish and serve:

   - Garnish the Sri Lankan Egg Curry with fresh cilantro leaves.

   - Serve hot with steamed rice, roti, or any flatbread of your choice.