Sri Lankan Egg Curry
Servings 4
Ingredients
- 4 eggs hard boiled and peeled
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1-2 sprigs curry leaves
- 3 cloves garlic minced
- 1/2 inch garlic minced
- 3-4 green chillies minced
- 1 onion thinly sliced
- 1 tomato chopped
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 3/4 tsp fennel powder
- 1/8 tsp cinnamon powder
- 1/8 tsp clove powder
- 1/8 tsp cardamom powder
- 1/2 tsp fenugreek seeds
- 1 cup thin coconut milk
- Salt and pepper to taste
Instructions
- Heat oil in a saucepan. Splutter the mustard seeds.
- Fry the curry leaves, ginger, garlic and green chillies for a couple of minutes.
- Add the onion and saute till wilted.
- Now add the tomato and cook till the tomato is all mashed up.
- Add all the spice powders till cardamom and fenugreek seeds and toss well. Cook till raw smell is gone.
- Draw slits on the hard boiled eggs and add into the sauce. Coat well on all sides. Keep on simmer for five minutes.
- Now pour the coconut milk, adjust seasoning and simmer for 5-10 minutes or till the sauce thickens.
- Switch off and serve warm with rotis or rice.