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.
The aroma of chicken curry cooking away on the stove always evokes feelings of warmth and comfort for me. With plenty of rich and coconuttily creamy gravy, it’s the perfect comfort food.
There are quite a few curries I make all the time. My fail-safe, go-to curries. These include a couple of meat curries, five or six vegetable curries and a few sambols. Beef curry isn’t one of them. However, as this is my first ever recipe post (or post in general) I was keen to try something new. Also I’ve had my eye on a mas paan recipe for a while, so figured I could use any leftovers to make some of those!!