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The ingredients needed to prepare Sri Lankan Egg Curry:
- Get 3-4 eggs, boiled & shelled
- Prepare 2 tbsp. oil
- Take 2 bay leaves
- Prepare 1 inch cinnamon stick
- You need 2-3 cloves
- Prepare 1/2 tsp. mustard seeds
- Get 1/2 tsp. cumin seeds
- You need 1/2 tsp. fennel seeds
- Get 1/4 tsp. fenugreek seeds
- Take 2 onions, chopped
- Prepare 1 sprig curry leaves
- Get 2 green chilies, slit
- Use 1 tbsp. ginger-garlic paste
- Take 2 tomatoes, chopped
- Provide 1/2 tsp. pepper powder
- Take 1 tsp. red chilli powder
- Provide 1 tbsp. roasted coriander-cumin powder
- Take 1/2 tsp. turmeric powder
- Use 1 tsp. garam masala powder
- Prepare to taste salt
- Prepare 1 tbsp. Maldive fish flakes / dried fish washed well and ground
- Take 1 cup coconut milk
- Prepare as needed coriander leaves to garnish
Instructions to make Sri Lankan Egg Curry:
- Prick the boiled eggs all over with a fork. Heat 1 tbsp. oil in a pan and shallow fry them till light brown in colour. Keep aside.
- Heat the remaining oil and temper with the bay leaves, mustard seeds, cumin seeds, fennel seeds and fenugreek seeds. Allow it to splutter.
- Then add the onion and saute till brown. Add the ginger-garlic paste, fried fish paste and all the dry masalas mixed with a little water. Saute well till the oil separates from the sides of the pan.
- Add the tomatoes and fry till well mashed up. Add the coconut milk, 1/2 cup water, curry leaves and green chilies and bring it to a boil.
- Gently drop the fried eggs and simmer, covered on low flame till the gravy is slightly thick. Serve with plain steamed rice, garnished with coriander leaves.
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