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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.

 

Indian Curries by Paulami from by Spice Trip with Paulami

Sri Lankan Egg Curry

I love whole eggs and also the ones cut into half, you could eat it anyhow.

Print Recipe
Srilanka Style Egg Curry Yum
Course Main Dish
Cuisine Sri Lankan
Prep Time 15 minutes
Cook Time 30 minutes
Servings
People
Course Main Dish
Cuisine Sri Lankan
Prep Time 15 minutes
Cook Time 30 minutes
Servings
People
Instructions
  1. 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.
  2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Stir in the onion for 8 minutes or until golden.
  3. Stir in chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric and fennel for 1-2 minutes or until aromatic.
  4. Add tomato. Cook, stirring occasionally, for 2 minutes.
  5. Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until curry thickens.
  6. Add the eggs. Cook for 2 minutes. Season. Sprinkle with coriander and extra chilli. Serve with rice.
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Happy Cooking!


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