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Sri Lankan egg curry
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Best! Sri Lankan Egg Curry with coconut milk

Step-by-step picture recipe on how to make Sri Lankan egg curry with coconut milk.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Light Meal, Main Course, Side Dish
Cuisine: Sri Lankan
Keyword: Egg curry recipe, Sri Lankan egg curry
Servings: 2 to 4
Author: kanthi

Ingredients

  • 4 eggs hard-boiled, peeled
  • 1 onion sliced
  • 2 green chilies sliced
  • 1 teaspoon Sri Lankan raw curry powder see the notes
  • 1/4 teaspoon turmeric
  • 1-3 clove garlic
  • 1/2 teaspoon ground black mustard
  • 1 inch piece of cinnamon stick
  • 1/2 tsp Maldives fish grounded (optional)
  • Few curry leaves Karapincha, if available
  • 1 piece of pandan Rampe, if available
  • Salt to taste
  • 300 ml thin coconut milk
  • 100 ml thick coconut milk

Instructions

  • Remove shells from hard-boiled eggs.
  • Place all ingredients into a pot/saucepan except eggs and coconut milk, then mix well.
  • Add coconut milk to cover the contents and mix well.
  • Slowly bring to the boil. Cook gently for about 5 minutes till onion are soft without covering. Give it a stir every so often.
  • Add thick coconut milk and and give it a good stir. Simmer for a few minutes while stirring.
  • Add boiled eggs and coat well in the gravy. Simmer for a few minutes longer.
  • Taste and adjust salt.
  • Turn the heat off and allow it to sit for about 15 to 30 minutes until the curry gets thick.
  • Serve with rice, bread, naan, roti, or string hoppers.