Why You’ll Love This Recipe
This curry is a beautiful balance of spices, creamy coconut milk, and the mild richness of boiled eggs. The fragrant curry leaves, cinnamon, and cardamom give it an authentic Sri Lankan character, while the simplicity of the ingredients makes it approachable for home cooks. It’s a comforting and protein-rich main dish perfect for any day of the week.
Ingredients
For the Eggs:
7–8 eggs
1 tablespoon white vinegar
For the Curry Sauce:
1 tablespoon ghee or coconut oil
1 red onion, finely sliced
2 tomatoes, diced
1-inch piece ginger, grated
4 cloves garlic, minced
1-inch cinnamon stick
5–6 cardamom pods
4–5 curry leaves
2 teaspoons ground coriander
1 teaspoon Sri Lankan masala (or garam masala)
1 teaspoon chili powder (adjust to taste)
½ teaspoon turmeric powder
1 can full-fat coconut milk
Salt to taste
For Garnish and Serving:
Handful of fresh coriander (cilantro), chopped
1 tablespoon chili oil (optional)
Cooked basmati rice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Place eggs in a saucepan, cover with water, add vinegar, and bring to a boil. Reduce heat and simmer for 9–10 minutes.
- Drain eggs, cool under cold water, peel, and set aside.
- Heat ghee or coconut oil in a large pan over medium heat. Sauté onions until soft and golden.
- Add tomatoes, ginger, garlic, cinnamon stick, and cardamom pods. Cook for 5–6 minutes until tomatoes break down.
- Stir in curry leaves, ground coriander, Sri Lankan masala, chili powder, and turmeric powder. Cook for 1–2 minutes until fragrant.
- Pour in coconut milk, season with salt, and bring to a simmer. Let the sauce thicken slightly, about 10 minutes.
- Add peeled eggs to the curry and simmer gently for 5–7 minutes to absorb flavors.
- Garnish with chopped coriander and drizzle with chili oil if desired.
- Serve hot with steamed basmati rice.
Servings and timing
- Serves: 4
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Use dried curry leaves if fresh are unavailable, but flavor will be milder.
- Adjust chili powder for desired spice level.
- For richer curry, add a splash of cream or coconut cream.
- Serve with naan or roti for a different experience.
- Add vegetables like potatoes or spinach to bulk up the curry.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave until warmed through.
- Flavors deepen after a day, making leftovers even better.
FAQs
Can I make this curry vegan?
Yes, omit eggs and add tofu or chickpeas for protein.
How spicy is this curry?
Mild to medium; adjust chili powder to taste.
What is Sri Lankan masala?
A blend of spices typical to Sri Lankan cooking, similar to garam masala.
Can I use light coconut milk?
Full-fat coconut milk gives the best richness but light coconut milk works for a lighter version.
How do I peel boiled eggs easily?
Cool eggs immediately in ice water to help the shells come off cleanly.
Can I freeze this curry?
Yes, but eggs may become rubbery; better to freeze the sauce and add fresh eggs later.
Can I use boiled eggs from the store?
Yes, pre-cooked eggs save time.
What other spices can I add?
Fenugreek, mustard seeds, or cumin add extra depth.
Is this dish gluten-free?
Yes, naturally gluten-free.
What can I serve besides rice?
Try with quinoa, millet, or flatbreads like chapati.
Conclusion
Sri Lankan Egg Curry is a flavorful and comforting dish that brings together the richness of coconut milk with vibrant spices and tender eggs. Easy to prepare and packed with authentic taste, it’s perfect for a satisfying weeknight meal or special occasion. Enjoy it with basmati rice and watch it become a favorite in your kitchen.
Sri Lankan Egg Curry
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Sautéing, Simmering
- Cuisine: Sri Lankan
- Diet: Gluten Free
Description
A rich and aromatic Sri Lankan Egg Curry featuring tender boiled eggs in a spiced coconut curry sauce. This comforting dish is bursting with authentic flavors and pairs perfectly with basmati rice.
Ingredients
For the Eggs:
7–8 eggs
1 tablespoon white vinegar
For the Curry Sauce:
1 tablespoon ghee or coconut oil
1 red onion, finely sliced
2 tomatoes, diced
1-inch piece ginger, grated
4 cloves garlic, minced
1-inch cinnamon stick
5–6 cardamom pods
4–5 curry leaves
2 teaspoons ground coriander
1 teaspoon Sri Lankan masala (or garam masala)
1 teaspoon chili powder (adjust to taste)
½ teaspoon turmeric powder
1 can full-fat coconut milk
Salt to taste
For Garnish and Serving:
Handful of fresh coriander (cilantro), chopped
1 tablespoon chili oil (optional)
Cooked basmati rice
Instructions
- Place eggs in a saucepan, cover with water, add vinegar, and bring to a boil. Reduce heat and simmer for 9–10 minutes.
- Drain eggs, cool under cold water, peel, and set aside.
- Heat ghee or coconut oil in a large pan over medium heat. Sauté onions until soft and golden.
- Add tomatoes, ginger, garlic, cinnamon stick, and cardamom pods. Cook for 5–6 minutes until tomatoes break down.
- Stir in curry leaves, ground coriander, Sri Lankan masala, chili powder, and turmeric powder. Cook for 1–2 minutes until fragrant.
- Pour in coconut milk, season with salt, and bring to a simmer. Let sauce thicken slightly, about 10 minutes.
- Add peeled eggs to curry and simmer gently for 5–7 minutes to absorb flavors.
- Garnish with chopped coriander and drizzle with chili oil if desired.
- Serve hot with steamed basmati rice.
Notes
Use dried curry leaves if fresh are unavailable; flavor will be milder.
Adjust chili powder to control spiciness.
Add cream or coconut cream for a richer curry.
Serve with naan or roti as an alternative to rice.
Add vegetables like potatoes or spinach to bulk up the curry.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg
