Egg curry made in Sri Lankan style.

Hard-boiled eggs, a few spices, and thick coconut milk are the ingredients you’ll need to make this mildly spiced egg curry recipe.

Eggs being a staple in most pantries, you can make the curry any time.

Egg recipes are great when you need a break from heavy meaty dishes as well.

Make the egg curry as spicy as you want.

I’ve reduced the heat(by that I mean the spiciness)of this egg curry but I’ve kept adding red chilli powder as an option.

This dish is really a mild curry which gives you the opportunity to adjust the level of heat by adding an extra teaspoon of chilli powder or even green chillies, It’s up to you.

What can I serve with boiled egg curry?

• The simplest way to have it would be with slices of toasted bread.

• Usually, the egg curry is served with string hoppers or bread, the curry works well for breakfast and dinner.

• Serve the curry with a good pol sambol and a meat dish of your choice.

I would suggest some kind of fish curry, either a regular Sri Lankan fish curry, Ambulthiyal, or this lovely chilli fish curry.

If you are following the above meal ideas,  I would really recommend having this Sri Lankan egg curry mild because every other dish on the above menu is spicy.

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Can I cut the eggs in half and add them to the egg curry?

Yes, to keep the hard-boiled egg yolk slipping off, slice them at the last minute before removing the pan from the stove.

Slice them without removing them from the pan with a sharp knife.

I would recommend you cut the egg in two, this way the eggs can absorb the flavours of the gravy.

More egg recipes

Egg roast

Boiled egg salad

Eggs on spicy caramelized onion omelette

Sri Lankan spicy breakfast omelette(family favourites).

Egg Biryani

Easy school Lunch box fried egg noodles.

Storing

Store in air-tight containers, once the egg curry is cool and refrigerate. consume within two days.

Freezing

Avoid freezing.

Reheat

Can be reheated over a stovetop or microwave. use a microwave cover to avoid splattering.

Stop food waste

by only cooking as much as you need, leftovers can be used as a breakfast gravy with bread and butter.

RECIPE DIFFICULTY-EASY

How to make Sri Lankan egg curry

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the egg curry

5- 6 fresh eggs

3 tablespoons of oil

1 medium-sized onion sliced fine

A sprig of curry leaves(substitute with 1 bay leaf)

4 cloves of garlic sliced fine

2 green chillies

1″piece of cinnamon

1 medium-sized tomato(optional)

1 teaspoon of turmeric powder

1 teaspoon of curry powder

1 teaspoon of fenugreek

1/2 teaspoon chillie powder

1/2 teaspoon of red chilli powder(optional)

1 tablespoon of Maldive fish(optional)

1 cup of coconut milk(add 1/2 a cup more for extra gravy)

How to boil eggs for the egg curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

Use a medium-sized deep pot to boil the eggs. the pan should be large enough to hold the eggs without crowding them.

Pour in the water(3-4 cups), add 2 teaspoons of salt and let the water boil until bubbles appear on the surface.

Once the water boils, reduce the heat and use a ladle(spoon) to gently add the eggs to the boiling water.

Immediately reduce heat to simmer, cover with a lid and cook for 10-12 minutes.

Once the eggs are cooked for 12 minutes, remove the pan from the stove.

Keep the eggs for an extra 2 minutes. then place the pan under running water and let the eggs cool.

When the eggs are cooled, gently tap the eggs over a hard surface and peel the shells off.

How to cook the egg curry.

In a separate pan, pour in the oil(3 tbsp), sauté curry leaves(1 sprig, substitute with 1 bay leaf), sliced onions(1 medium-sized), garlic(4 cloves sliced fine), green chillies(2), tomato(1 medium chopped, optional), cinnamon(1″ piece).

Cook until the onions are soft and the garlic slices turn golden in colour.

Add turmeric(1 tsp), curry powder(1 tsp), red chilli powder(1/2 tsp, optional), fenugreek(1/2 tsp)

Over medium heat, cook until all the spices are combined, 2-3 minutes.

Pour in the coconut milk(1 cup add 1/2 a cup more for extra gravy).

Season with salt and add the Maldive fish(optional). gradually bring to a boil. 

Once boiled(keep an eye out so that the gravy doesn’t spill over), immediately reduce heat and let the gravy slow simmer for 5 minutes.

When you notice the gravy thickening, gently add in the hardboiled eggs to the gravy and slow simmer for a few more minutes.

7-10 minutes and serve warm.

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