I am really excited about posting this Sri Lankan egg curry recipe. Mainly because now I get to eat egg curry! After ever so slightly over-indulging in one too many egg curries while in Sri Lanka over the Christmas holidays, I had almost resigned myself to never wanting to eat an egg again! Thankfully that notion was short-lived and I’ve since been working on my own egg curry recipe.
I think I may have mentioned before how much I love eggs, but eggs and curry combined… that’s a whole new level of egg appreciation. Saying that, I think egg rolls may ultimately beat an egg curry in an egg showdown, but that definitely doesn’t diminish how delicious egg curries are! I’ll be sure to save egg rolls for another day – they’re also incredible! Anyway, back to egg curry and why it’s so great – packed full of protein and healthy fats for any veggies out there; hearty enough to serve as a main (even for carnivores like myself), and also the perfect breakfast curry… egg curry with hoppers, egg curry with roti, egg curry on toast and my absolute favourite – egg curry with string hoppers and pol sambol (Mmmm…).
When I think of an egg curry, two ideas immediately spring to mind. Both have boiled eggs but with one, the whole peeled egg is deep-fried before being submerged into the curry giving it a distinctive thick and almost leathery texture. The other is simply boiled eggs placed into the curry. Both are extremely yummy, but this recipe is based on the latter.
I would usually recommend allowing for 2 eggs per person. This recipe stipulates using 12 eggs, but if you’re catering for less people, simply reduce the number of eggs and keep the quantities of all the other ingredients the same. Just means more gravy for everyone else, which is never a bad thing!
Serves: 5-6 (served as part of a rice and curry meal)
10-12 eggs, boiled, peeled and halved
Vegetable oil or ghee
1 white onion, sliced
1 clove garlic, finely chopped
1/2 tsp Sri Lankan curry powder
1/2 tsp chili flakes
1/2 tsp ground coriander
1/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp maldive fish, pounded (optional)
1/2 tsp fenugreek seeds
Small cinnamon stick
Sprig of curry leaves
1 piece of rampe leaf
Salt to season
400 ml coconut milk
- Heat oil in a heavy based saucepan and add curry leaves, fenugreek seeds, cinnamon and rampe leaf.
- Next, add the onion and garlic and fry until softened.
- Add the remaining spices (and maldive fish, if using) and stir until onion is evenly coated.
- Pour in coconut milk and simmer for 5-10 mins.
- Finally add egg halves and coat well in gravy. Remember to stir carefully to avoid losing the yolks!