How to make Sri Lankan Egg Curry

Posted on Sep 19 2018 - 12:29pm by kumar
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Serves: 3 People

    Ingredients to make Sri Lankan Egg Curry :

  • 3-4 Eggs, boiled & shelled
  • 2 tbsp. Oil
  • Bay Leaves
  • 1″ Cinnamon stick
  • 2-3 Cloves
  • 1/2 tsp. Mustard Seeds
  • 1/2 tsp. Cumin seeds
  • 1/2 tsp. Fennel Seeds
  • 1/4 tsp. Fenugreek Seeds
  • Onions, chopped
  • 1 sprig Curry Leaves
  • 2 green chilies, slit
  • 1 tbsp. Ginger-garlic paste
  • Tomatoes, chopped
  • 1/2 tsp. Pepper powder
  • 1 tsp. red chili powder
  • 1 tbsp. roasted coriander-Cuminpowder
  • 1/2 tsp. Turmeric powder
  • 1 tsp. garam Masala powder
  • Salt to taste
  • 1 tbsp. Maldive fish flakes / dried fish washed well and ground
  • 1 cup Coconut milk
  • Coriander leaves to garnish

    How to make Sri Lankan Egg Curry :

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