Description
A flavorful and rich Sri Lankan Egg Curry made with hard-boiled eggs simmered in a creamy coconut milk sauce infused with aromatic spices like turmeric, curry powder, and curry leaves. This vegetarian and gluten-free dish balances heat and creaminess, perfect for serving with rice or flatbread.
Ingredients
Scale
Eggs
- 6 large eggs, hard-boiled and peeled
Spices & Aromatics
- 1 tsp mustard seeds
- 10–12 curry leaves (fresh or dried)
- 1 tsp ground turmeric
- 1 tbsp curry powder (Sri Lankan or Madras-style)
- 1/2 tsp chili powder (adjust to taste)
Vegetables & Herbs
- 1 onion, finely sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 green chili, sliced (optional)
- Fresh cilantro (optional, for garnish)
Liquids & Oils
- 2 tbsp coconut oil or vegetable oil
- 1 (14 oz) can coconut milk
- 1/2 cup water
Seasoning
- 1 tsp salt (or to taste)
Instructions
- Heat the oil and toast spices: Heat the coconut or vegetable oil in a large skillet or saucepan over medium heat. Add the mustard seeds and let them sizzle until they start popping, about 30 seconds.
- Sauté aromatics: Add the curry leaves, sliced onions, minced garlic, grated ginger, and sliced green chili to the pan. Cook, stirring occasionally, until the onions are soft and lightly golden, about 5 to 7 minutes.
- Add ground spices: Stir in turmeric, curry powder, and chili powder, cooking for about one minute to toast the spices and release their fragrances.
- Add liquids and season: Pour in the coconut milk and water, then add salt to taste. Stir to combine and bring the mixture to a gentle simmer.
- Simmer eggs in curry: Carefully add the hard-boiled eggs, either whole or halved, to the curry sauce. Let them simmer gently for 10 to 12 minutes so the eggs absorb the flavors of the sauce.
- Adjust seasoning and garnish: Taste the curry and adjust salt or chili powder as needed. Garnish with fresh cilantro if desired and serve hot with rice or flatbread.
Notes
- For deeper flavor, lightly fry the boiled eggs until golden before adding them to the curry.
- Use full-fat coconut milk for the creamiest and richest sauce texture.
- This curry can be made ahead and reheated; the flavors improve and intensify over time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 egg with sauce
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 190 mg
