Who doesn’t like to see Peter Kuruvilla on TLC, I have never been to Sri Lanka but whenever I see him cooking using teracotta pans or clay dishes it makes me want to experience Sri Lanka more than ever. But I tried one of his dishes recently just to make me happy. Sri Lankan egg curry is a very easy kinda curry for those who want a thick curry with coconut milk. And yes it tastes amazing with Basmati rice or even string rice hoppers.
Sri Lankan Egg Curry
I love whole eggs and also the ones cut into half, you could eat it anyhow.
Srilanka Style Egg Curry
In a pan, add 1 tbsp oil and add the whole egg and shallow fry on each side for few seconds. Transfer the fried eggs to a plate and start making the curry in the same pan.
Meanwhile, heat oil in a large, deep frying pan over medium heat. Stir in the onion for 8 minutes or until golden.
Stir in chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric and fennel for 1-2 minutes or until aromatic.
Add tomato. Cook, stirring occasionally, for 2 minutes.
Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until curry thickens.
Add the eggs. Cook for 2 minutes. Season. Sprinkle with coriander and extra chilli. Serve with rice.