Sri Lankan Egg Curry Recipe – Coconut Milk & Curry Powder

Last Updated on 2 months by Neha Deshmukh

Sri Lankan Egg Curry Recipe – Coconut Milk & Curry Powder

Introduction

Oh, egg curry. It’s one of those dishes that just feels like home, doesn’t it? I first stumbled upon this Sri Lankan version during a trip to Colombo, and honestly, it completely changed my idea of what egg curry could be. The creamy coconut milk, the fragrant spices… it’s a flavor explosion! It’s surprisingly easy to make, and I’m so excited to share my version with you. Get ready for a curry that’s both comforting and incredibly flavorful.

Why You’ll Love This Recipe

This Sri Lankan egg curry is a little different from the Indian versions you might be used to, and that’s a good thing! It’s all about the balance of flavors – the warmth of the curry powder, the sweetness of the coconut milk, and a little kick from the chilies. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal. It’s a guaranteed crowd-pleaser, and it’s a fantastic way to experience the vibrant cuisine of Sri Lanka.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 6 large eggs
• 1 medium onion, chopped
• 1-inch piece of ginger, grated
• 1-2 chilies, sliced (adjust to your spice preference!)
• 1 sprig curry leaves
• 2-3 inches pandan leaf (optional)
• 2 tsp roasted Sri Lankan curry powder
• ½ – 1 tsp chili powder (again, adjust to taste)
• 1-2 tsp fennel powder
• ½ tsp turmeric powder
• 1 cup coconut milk (480ml)
• To taste salt and pepper
• 1-2 tbsp oil

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Roasted Sri Lankan Curry Powder – A Key Flavor: This isn’t your everyday curry powder. It has a unique, complex flavor that’s essential to the dish. You can find it online or at specialty spice shops. If you absolutely can’t find it, you can try making your own blend (recipes are available online!), but the pre-made roasted version is best.
• Coconut Milk – Choosing the Right Kind: Full-fat coconut milk is the way to go here. It gives the curry that rich, creamy texture we’re looking for. You can use canned coconut milk – just make sure to shake the can well before opening! (Around 400ml is good, you may have some leftover).
• Fennel Powder – Its Role in Sri Lankan Cuisine: Fennel powder adds a subtle sweetness and anise-like flavor that’s characteristic of Sri Lankan cooking. Don’t skip it!
• Pandan Leaf – Optional Aromatic Addition: Pandan leaf adds a beautiful, floral aroma to the curry. It’s not essential, but if you can find it, it really elevates the flavor. You can find it frozen in many Asian grocery stores.
• Eggs – Freshness and Quality: Use the freshest eggs you can find. They’ll hold their shape better during frying and simmering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, hard-boil the eggs for 9-10 minutes. Once cooked, peel them carefully and shallow fry them in a little oil until they’re beautifully golden brown. Set aside.
2. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, toss in the curry leaves and red chilies – they’ll sizzle and release their amazing aroma.
3. Add the chopped onions and sauté until they become translucent and softened. Next, stir in the grated ginger and sliced green chilies. Cook for another minute until fragrant.
4. Now for the spice magic! Add the roasted curry powder, chili powder, turmeric powder, and fennel powder. Stir well and cook for about a minute, allowing the spices to bloom. This is where the kitchen really starts to smell incredible.
5. Add the chopped tomatoes and cook until they become pulpy and softened.
6. Pour in the coconut milk and bring the mixture to a gentle boil. Once boiling, carefully add the fried eggs.
7. Reduce the heat and simmer for 5-7 minutes, allowing the eggs to soak up all those delicious flavors.
8. Finally, adjust the seasoning with salt and pepper to your liking. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the eggs. Fry them in batches if necessary to ensure they get evenly golden brown.
• If the curry becomes too thick, add a splash of water or coconut milk to thin it out.
• Taste as you go! Adjust the spice levels to your preference.

Variations

• Vegan Adaptation: Swap the eggs for cubed potatoes or chickpeas for a delicious vegan version.
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a little extra chili powder. But feel free to reduce it if you prefer a milder curry.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your curry powder and other ingredients to be sure.

Festival Adaptations (Sinhalese New Year)

Egg curry is a popular dish during the Sinhalese New Year celebrations in Sri Lanka! It’s often served as part of a larger feast with family and friends.

Serving Suggestions

This Sri Lankan egg curry is fantastic served with:

• Steaming hot rice (Basmati is a great choice!)
• Roti or naan bread for soaking up all that delicious sauce
• A side of dhal (lentil curry)
• A simple vegetable side dish like stir-fried greens

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is the best type of coconut milk to use for this curry?

Full-fat coconut milk is definitely the best! It gives the curry that rich, creamy texture that makes it so special.

Can I make this curry ahead of time?

Yes, you can! The flavors actually meld together even more beautifully if you make it a day ahead. Just store it in the refrigerator and reheat when you’re ready to serve.

What can I substitute for Sri Lankan curry powder?

It’s tough to perfectly replicate the flavor, but you can try a blend of regular curry powder, cumin, coriander, and a pinch of fennel powder.

How do I achieve the perfect golden-brown color when frying the eggs?

Don’t overcrowd the pan, and use medium heat. Fry the eggs in batches, turning them gently to ensure they brown evenly on all sides.

Is pandan leaf essential for the authentic flavor?

No, it’s not essential, but it does add a lovely floral aroma that really enhances the flavor. If you can find it, definitely give it a try!