Recipe: Yummy Sri Lankan Egg Curry

Recipe: Yummy Sri Lankan Egg Curry Delicious, fresh and tasty.

Sri Lankan Egg Curry. Review of Sri Lanka: The Cookbook, plus a recipe for Muttai Kulambu (Sri Lankan Egg Curry). Sri Lankan egg curry. (Dan Freene). Season to taste and garnish with coriander to serve.

Crispy fried boiled eggs taste absolutely.

I tried Sri Lankan Egg Curry first when Suji shared it on her blog sujiscookbook long back and it's pretty simple, yet tasty egg curry and she adapted So today I bring you Sri Lankan Style Egg Curry adapted from Chef Peter Kuruvita's.

This Sri Lankan style egg curry calls for deep-frying hard-boiled.

You can cook Sri Lankan Egg Curry using 23 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sri Lankan Egg Curry

1. Prepare 3-4 of eggs, boiled & shelled.

2. Prepare 2 tbsp. of oil.

3. You need 2 of bay leaves.

4. It’s 1 inch of cinnamon stick.

5. It’s 2-3 of cloves.

6. It’s 1/2 tsp. of mustard seeds.

7. You need 1/2 tsp. of cumin seeds.

8. It’s 1/2 tsp. of fennel seeds.

9. Prepare 1/4 tsp. of fenugreek seeds.

10. You need 2 of onions, chopped.

11. You need 1 sprig of curry leaves.

12. Prepare 2 of green chilies, slit.

13. Prepare 1 tbsp. of ginger-garlic paste.

14. It’s 2 of tomatoes, chopped.

15. Prepare 1/2 tsp. of pepper powder.

16. It’s 1 tsp. of red chilli powder.

17. It’s 1 tbsp. of roasted coriander-cumin powder.

18. Prepare 1/2 tsp. of turmeric powder.

19. It’s 1 tsp. of garam masala powder.

20. You need to taste of salt.

21. It’s 1 tbsp. of Maldive fish flakes / dried fish washed well and ground.

22. Prepare 1 cup of coconut milk.

23. You need as needed of coriander leaves to garnish.

Super simple Sri Lankan Egg Curry that is creamy, easy to make and absolutely delicious.

For the final day of this week's BM under Sinhalese cuisine, is this creamy and delicious Sri Lankan style Egg curry.

We've replaced the rice with cauliflower in this fragrant recipe, but if you're after something more filling, serve with rice.

Usually, the egg curry is served with string hoppers or bread, the curry works well for breakfast and dinner.

Sri Lankan Egg Curry step by step

1. Prick the boiled eggs all over with a fork. Heat 1 tbsp. oil in a pan and shallow fry them till light brown in colour. Keep aside..

2. Heat the remaining oil and temper with the bay leaves, mustard seeds, cumin seeds, fennel seeds and fenugreek seeds. Allow it to splutter..

3. Then add the onion and saute till brown. Add the ginger-garlic paste, fried fish paste and all the dry masalas mixed with a little water. Saute well till the oil separates from the sides of the pan..

4. Add the tomatoes and fry till well mashed up. Add the coconut milk, 1/2 cup water, curry leaves and green chilies and bring it to a boil..

5. Gently drop the fried eggs and simmer, covered on low flame till the gravy is slightly thick. Serve with plain steamed rice, garnished with coriander leaves..

Serve the curry with a good pol sambol I would suggest some kind of a fish curry, either a regular Sri Lankan fish curry, Ambulthiyal or this lovely chilli fish curry.

If you are following the above.

A wonderful egg curry with full of goodness and is really very tasty.

Goes very well with rice and string hoppers (idiyappam).

Add ginger garlic paste and fry until fragrant.