Sri Lankan egg curry

I love a good egg curry, and this one hits the spot. It is very simple to make and takes minimal time. The curry is beautiful, mild, beautifully spiced, and elegant. The yolk of the eggs adds a lovely creaminess to the curry. In the original recipe, the egg is boiled, peeled, and deep-fried. However, I have skipped this step to make the dish less rich and healthier.

This is an amazing cookbook, so much so that I rarely now go to the other Sri Lankan cookbooks on my shelf. It is a gorgeous cookbook, from which I have cooked at least half the recipes, every one spectacular. I believe what makes this book special is the attention to detail, including recipes for every spice blend. The Roasted curry powder in this recipe allows this dish to shine.

For more recipes from this cookbook, click here.

Ingredients:

6 eggs, hard-boiled and peeled

2 tablespoons oil

1 teaspoon chilli powder

1 teaspoon cumin seeds

1/2 teaspoon turmeric

1 tablespoon Maldive fish flakes or 1 teaspoon fish sauce

1 onion, finely diced

1 green chillies, halved along their length

10 curry leaves

11/2-inch pandanus leaf

1/2 teaspoon dill seeds

1-inch cinnamon stick

Salt, to taste

1 cup coconut milk

1 cup water

Add all the ingredients for the curry intoa pot and bring to a boil. Simmer gently for 10 minutes till the onions are soft and the curry has thickened a bit to the consistency of light cream.

Add the eggs and simmer for 5 more minutes.

Serve hot with rice.