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Sri Lankan egg curry
Sri Lankan egg curry
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Prepare ahead: Curry with rich, exotic flavors, starring eggs.
Ingredients:
  • 8 eggs
  • 36.80 gm rice bran oil
  • 1 brown onion, finely chopped
  • 2 long fresh green chillies, finely chopped
  • 3 garlic cloves, crushed
  • 3cm-piece fresh ginger, peeled, finely grated
  • 12 fresh curry leaves
  • 10.00 gm curry powder
  • 18.30 gm Roasted Shrimp Paste
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground fennel
  • 3 (about 250g) ripe tomatoes, chopped
  • 2 x 270ml cans coconut milk
  • Chopped fresh coriander, to serve
  • Sliced fresh green chilli, extra, to serve
  • Steamed basmati rice, to serve
Instructions:
  • Place eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 4 minutes. Cool the eggs under cold water and peel.
  • Heat oil in a large, deep frying pan over medium heat. Cook the onion until golden for about 8 minutes. Add chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric, and fennel. Cook until aromatic for about 1-2 minutes. Stir in the tomato and cook for an additional 2 minutes. Then, pour in the coconut milk, bring to a boil, and simmer on low for 5 minutes until the curry thickens.
  • Crack the eggs into the pan and cook for 2 minutes. Season with your favorite spices and sprinkle with fresh coriander and extra chili. Serve alongside a fluffy bed of rice.

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