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SriLankan Egg Curry Yum
Super simple Sri Lankan Egg Curry that is creamy, easy to make and absolutely delicious. Boiled eggs are simmered in curry flavored in coconut milk gravy.
SriLankan Egg Curry
Cuisine sri lankan
Prep Time
10 minutes

Cook Time
30 minutes
Servings
Servings
Ingredients
For the Curry:
  • 2 tbsp Oil
  • ¼ tsp Fenugreek seeds
  • 1 2″ Cinnamon Stick
  • 1 Large Red Onion, finely chopped
  • 2 Garlic cloves, finely minced (optional)
  • 2 Green Chilies, slit in half (use more chilies, if you like a spicier curry)
  • 2 tsp Untoasted Sri Lankan Curry powder
  • 1 14oz. Canned Coconut Milk
  • ¼ tsp turmeric
  • To Taste salt
  • 6 Large Eggs, boiled* and peeled
For the Untoasted Sri Lankan Curry Powder:
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • ½ tsp Mustard seeds
  • 2 Cardamom pods
  • 2″ Cinnamon stick
  • ½ tsp Ground Nutmeg
Cuisine sri lankan
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
For the Curry:
  • 2 tbsp Oil
  • ¼ tsp Fenugreek seeds
  • 1 2″ Cinnamon Stick
  • 1 Large Red Onion, finely chopped
  • 2 Garlic cloves, finely minced (optional)
  • 2 Green Chilies, slit in half (use more chilies, if you like a spicier curry)
  • 2 tsp Untoasted Sri Lankan Curry powder
  • 1 14oz. Canned Coconut Milk
  • ¼ tsp turmeric
  • To Taste salt
  • 6 Large Eggs, boiled* and peeled
For the Untoasted Sri Lankan Curry Powder:
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • ½ tsp Mustard seeds
  • 2 Cardamom pods
  • 2″ Cinnamon stick
  • ½ tsp Ground Nutmeg
SriLankan Egg Curry
Instructions
Make the Curry Powder:
  1. Grind all the ingredients for the curry powder into a fine powder. Store in an air tight container.
Make the Curry:
  1. Heat oil in a pan, add the fenugreek seeds and cinnamon sticks and cook till fragrant. Add the onions and green chilies; cook till the onions turn lightly browned around the edges, about 5~8 minutes.
  2. Add the curry powder and cook for 30 seconds. Add the coconut milk, salt and turmeric.
  3. Gently add the eggs and simmer, uncovered, basting the eggs very often, until the sauce starts to thicken, about 8~10 minutes.
  4. Serve immediately, spooning the sauce over the eggs.
Recipe Notes
  • Here’s how I boil my eggs so I have nice yellow yolks without the green ring — start with room temperature water and eggs, bring to a boil, then turn off the heat. Cover and set the timer for 12 minutes. After that run them under cold water, peel and use as needed.
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