Sri Lankan Egg Curry
Easter Eggs come in all shapes and sizes, and for those of you who are craving a little spice after your something nice this weekend this Sri Lankan Egg Curry will do the trick!
After seeing my way through the long weekend with plenty of roasts (and all the trimmings!!), this curry is a great addition to my meat free Monday table, as eggs are packed full of protein and are an eggcellent alternative to meat - pun intended hehe.
This creamy curry sauce is laced with fragrant turmeric, spicy chillies and tangy tomatoes all cooked in coconut milk. Whist the boiled eggs have been lightly fried, so they are beautifully crisp on the outside and soft on the inside. The combination of textures and flavours makes this dish an absolute beaut, and the perfect dish to end the Easter weekend.
Time: 30-45 mins
- 1 tablespoon of coconut oil or vegetable oil
- 1/2 chopped white or red onion
- 1/2 teaspoon of fenugreek seeds
- 1 sprig of curry leaves, torn into pieces
- 1 stick of cinnamon
- 1 teaspoon of garlic and ginger paste
- 2 green chillies sliced into thirds
- 1 heaped teaspoon of Sri Lankan Curry Powder for Fish & Veg
- 1/2 teaspoon of mustard powder
- 1 teaspoon of ground pepper
- 1/2 teaspoon of tumeric
- 1/2 teaspoon of salt
- 1 fresh tomato chopped
- 1/2 cup of coconut milk
- 6 hard boiled eggs, peeled
- Heat up the oil in a pan, once hot add in the onion, curry leaves and fenugreek seeds. Stir for a minute until the onions and fenugreek are slightly browned
- Add in the ginger and garlic paste and stir for a further 30 seconds
- Turn the heat to medium and add in the green chillies, cinnamon stick, turmeric, salt, mustard powder, pepper and curry powder. Keep stirring these ingredients so the spices soak up some heat
- Add in the tomato, and stir in for a further minute or two until you have a thick paste
- Turn the heat to high, add in 1-2 cups of cold water and leave to cook for 10 minutes
- Whilst the curry sauce is cooking, in a separate frying pan heat up a tablespoon of oil
- Add in the peeled, boiled eggs and keep tossing them about until most of the outer skin is brown and crispy
- Remove the eggs and leave to rest on a paper towel to soak up any excess oils
- After 10 minutes the curry sauce should have reduced down to a thicker consistency, at this point reduce the heat to medium and add in 1/2 cup of coconut milk, leave to cook for a further 5 minutes
- Once the curry sauce has reduced down further, turn off the heat and add in the eggs
- Serve piping hot with some steamed rice and veggies!