Name: Sri Lankan Egg Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Sri Lankan
Ingredients: 6 large eggs, hard-boiled and peeled; 2 tablespoons vegetable oil; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 2 green chilies, sliced (adjust to taste); 1 teaspoon curry powder (Sri Lankan style, if available); 1/2 teaspoon turmeric powder; 1/2 teaspoon chili powder (optional for extra heat); 1 cup coconut milk; 1 cup water; 1 small tomato, chopped; Salt, to taste; Fresh curry leaves (optional, for authentic flavor)

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A comforting, creamy, and flavorful dish, Sri Lankan Egg Curry is one of my favorite go-to recipes when I want something quick, hearty, and soul-warming. Hard-boiled eggs soak up a rich coconut milk-based sauce infused with aromatic spices, garlic, and fresh chilies. Whether I pair it with rice, roti, or string hoppers, it always hits the spot.

Sri Lankan Egg Curry

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs, hard-boiled and peeled

2 tablespoons vegetable oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1-inch piece fresh ginger, minced

2 green chilies, sliced (adjust to taste)

1 teaspoon curry powder (Sri Lankan style, if available)

½ teaspoon turmeric powder

½ teaspoon chili powder (optional for extra heat)

1 cup coconut milk

1 cup water

1 small tomato, chopped

Salt, to taste

Fresh curry leaves (optional, for authentic flavor)

Directions

I heat the oil in a deep pan over medium heat and sauté the sliced onion until golden.

Then I stir in the garlic, ginger, and green chilies, letting them cook for about a minute until they release their aroma.

I add the curry powder, turmeric, and chili powder next, toasting them for about 30 seconds.

The chopped tomato goes in next, and I cook it down until softened.

I pour in the coconut milk and water, season with salt, and let it come to a gentle simmer.

I make small slits in the boiled eggs so they absorb more flavor, then gently place them into the curry.

I let everything simmer for 8–10 minutes to let the flavors blend beautifully.

I serve it hot alongside steamed rice, roti, or string hoppers.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Variations

Sometimes I add a splash of lime juice at the end for a citrusy kick.

If I want it creamier, I increase the amount of coconut milk and reduce the water slightly.

I occasionally toss in boiled potatoes or green peas for a heartier curry.

For a smoky twist, I add a pinch of roasted curry powder or mustard seeds at the start.

If I’m out of fresh curry leaves, I substitute with a bay leaf for a different but still layered aroma.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm it on the stove over low heat, adding a splash of water or coconut milk if the curry has thickened. I avoid microwaving if possible, as the eggs can get rubbery — stovetop always brings it back to life better.

FAQs

How do I make the curry spicier?

I simply add more green chilies or increase the chili powder for extra heat. Toasting the chili powder slightly in oil also deepens the spice flavor.

Can I make this curry vegan?

Yes, I can swap the eggs with firm tofu, boiled potatoes, or chickpeas. The base curry remains the same and still tastes incredible.

Is it necessary to use Sri Lankan curry powder?

While I prefer Sri Lankan curry powder for authenticity, I’ve used other types in a pinch. I just make sure to adjust the quantities as flavor profiles vary.

What can I serve with this egg curry?

I usually serve it with steamed rice, roti, string hoppers, or even a piece of crusty bread to soak up the sauce.

Can I prepare it in advance?

Yes, I often make the curry base ahead of time and add the eggs later. The flavors develop more with time, so it actually tastes better the next day.

Conclusion

This Sri Lankan Egg Curry is a flavorful, satisfying dish I keep coming back to. It’s easy enough for a weekday dinner yet impressive enough to serve to guests. Whether I’m in the mood for comfort or simply want to switch things up with a new curry, this recipe delivers every time.

Recipe:

Sri Lankan Egg Curry

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A comforting and creamy Sri Lankan Egg Curry featuring hard-boiled eggs in a rich coconut milk-based sauce infused with aromatic spices, garlic, and green chilies. Perfect with rice, roti, or string hoppers.

Instructions

Heat the oil in a deep pan over medium heat and sauté the sliced onion until golden.
Stir in the garlic, ginger, and green chilies. Cook for about a minute until aromatic.
Add the curry powder, turmeric, and chili powder. Toast for about 30 seconds.
Add the chopped tomato and cook until softened.
Pour in the coconut milk and water, season with salt, and bring to a gentle simmer.
Make small slits in the boiled eggs and gently place them into the curry.
Let the curry simmer for 8–10 minutes to allow flavors to meld.
Serve hot with steamed rice, roti, or string hoppers.