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.
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)
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.
Notes
Add a splash of lime juice at the end for a citrusy kick.
Use more coconut milk and reduce water for a creamier curry.
Boiled potatoes or green peas can be added for a heartier version.
A pinch of roasted curry powder or mustard seeds adds a smoky flavor.
Bay leaf can be used if curry leaves are unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 190mg
