2Green Chilies, slit in half (use more chilies, if you like a spicier curry)
2tspUntoasted Sri Lankan Curry powder
114oz. Canned Coconut Milk
6Large Eggs, boiled* and peeled
For the Untoasted Sri Lankan Curry Powder:
Make the Curry Powder:
Grind all the ingredients for the curry powder into a fine powder. Store in an air tight container.
Make the Curry:
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.
Add the curry powder and cook for 30 seconds. Add the coconut milk, salt and turmeric.
Gently add the eggs and simmer, uncovered, basting the eggs very often, until the sauce starts to thicken, about 8~10 minutes.
Serve immediately, spooning the sauce over the eggs.
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.