Lunch
Homemade Sri Lankan Egg Curry Recipe
Learn how to prepare Homemade Sri Lankan Egg Curry Recipe with this simple recipe. Perfect for Lunch and ideal for Sri Lankan lovers....
⏱️
25 Min Prep
🔥
35 Min Cook
🍽️
4 Servings
🥗
Eggetarian
Ingredients
- 4 Whole Eggs - hard-boiled
- 2 Onions - coarsely ground
- 2 tablespoon Ginger Garlic Paste
- 1 sprig Curry leaves
- 1 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Fennel seeds (Saunf) - crushed
- 4 Tomatoes - pureed
- 1 cup Coconut milk
- 1 tablespoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 1/2 tablespoon Curry powder - Sri Lankan curry powder if possible
- Salt - as needed
- Sunflower Oil - for cooking
- 4 Dry Red Chillies - adjustable
- 1/2 cup Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 5 Cloves (Laung)
- 1 tablespoon Whole Black Peppercorns
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- Curry leaves - a handful
- Curry leaves - a handful
Instructions
1
To begin making the Sri Lankan Egg Curry method, gather all the fixings to make Sri Lankan curry ground mix.parched toast the curry leaves in a wok and keep aside to let it cool.In the same wok now parched toast all the whole spices including parched red chillies, coriander seeds, cumin seeds, cloves, whole black peppercorns, cardamom pods, cinnamon stick, until fragrant and allow it to cool.In a grinder jar, toss in all the roasted fixings including curry leaves and grind to make a ground mix.Store it in an air-tight jar to use when required.
2
This sugary-smelling element mixture can also be used to prepare non vegetarian recipes.To continue with making curry once you are ready with curry ground mix, scalding up margarine in a wok and toss in coriander seeds, few curry leaves and crushed fennel seeds.As soon as they splutter, toss in coarsely ground onions and saute till the raw smell disappears.Now toss in ginger and garlic paste and combine saute till golden colour.It's time to toss in the tomato puree now and give it a rapid swirl around.
3
Now toss in the red chili ground mix, turmeric and the Sri Lankan Curry ground mix that you have made.combine all together nicely and wok-fry the masala till nicely cooked and appears brownish. Once the fried, toss in coconut whole milk and swirl around so that everything gets incorporated nicely.Adjust spices and allow the curry to prepare for few more mins on low flame.
4
Close the lid.Once the curry thickens, toss in hard boiled eggs and prepare for another 1 or 2 mins.offer Sri Lankan Egg Curry along with Whole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad for an everyday meal. .
Recipe Information
Cuisine
Sri Lankan
Sri Lankan
Course
Lunch
Lunch
Diet
Eggetarian
Eggetarian
Total Time
60 mins
60 mins
Recipe Time chart
Preparation Time
25 minsCooking Time
35 minsTotal Time
60 minsMaster Chef
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