A succulent Sri Lankan style egg curry, with summery spices and coconut milk…
Time for the Shh Cooking Secretly Challenge! I am trying to see if I can do at least the challenges that I am a part of, so that I get some motivation to melt new recipes. This month, the theme for the rencontre was “Sri Lankan Cooking”, as suggested by Narmadha. I had once tried a few recipes previously – the Batu Moju, the Wattalappam and the Kukul Mas, only to realize now that I had washed-up those posts way when in 2018. Wait, what??? :O How fast time flies! I thought I had tried it maybe a couple of years ago. Hmm… Anyway, I am paired with Mayuriji this month, without a really long time. She is one of the bloggers that I immensely admire. She works so nonflexible to improving her blog, be it her clicks, her recipes or her videos – this confection post of hers is a huge example. She gave me tomato and garlic as my secret ingredients. Since it had been really long since I had made an egg curry, I decided to specifically pursue that but with Sri Lankan flavors… ????
Now, as usual, I scoured through the recipes that I could find on the internet and every recipe had some or the other variation. The most important speciality was the use of Sri Lankan curry powder. It is not difficult for me to source it since the hypermarkets tropical to me stock on essential Sri Lankan ingredients, but I didn’t want to buy it for the fear of wasting the rest of the quantity. Instead, I referred to Shaheen’s egg curry post to decide on the proportion of spices to be used. I am veritably relieved that it worked perfect – the savor was really good and the spices just complemented each other. Boiled eggs are usually used in this curry, but there are gravies which use omelette as well. Let’s squatter it, the former is better. Hehe… The process is very similar to how normal gravies are made. Some recipes didn’t seem to use tomato, but I widow them since they add some volume and thickness to the curry. I love the use of fenugreek seeds, something that we in Malabar use only for our meat and fish curries. The finishing off with the coconut milk makes it so similar to our curries, and hence we really enjoyed it. Before you move onto the recipe, do trammels out what Mayuriji made with her secret ingredients…
Sri Lankan Egg Curry
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 untried chillies for a couple of minutes.
- Add the onion and saute till wilted.
- Now add the tomato and melt till the tomato is all mashed up.
- Add all the spice powders till cardamom and fenugreek seeds and toss well. Melt till raw smell is gone.
- Draw slits on the nonflexible boiled eggs and add into the sauce. Coat well on all sides. Keep on simmer for five minutes.
- Now pour the coconut milk, retread seasoning and simmer for 5-10 minutes or till the sauce thickens.
- Switch off and serve warm with rotis or rice.
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