Name: Sri Lankan Egg Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 6 hard-boiled eggs; 1 onion, finely chopped; 2 garlic cloves, minced; 1-inch ginger, grated; 1 tomato, chopped; 1 can (14 oz) coconut milk; 1 tablespoon curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; 1 teaspoon coriander; 1 cinnamon stick; 2 cloves; 2 cardamom pods; 1 sprig of curry leaves; 2 tablespoons vegetable oil; Salt and pepper to taste; Fresh cilantro for garnish

Instructions

Peel the hard-boiled eggs and set them aside.
In a large pan, heat vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomato and continue to cook until it breaks down and becomes saucy.
Sprinkle in the curry powder, turmeric, cumin, and coriander. Stir well to combine all the spices with the vegetables.
Pour in the coconut milk, and add the cinnamon stick, cloves, cardamom pods, and curry leaves. Season with salt and pepper to taste.
Gently place the hard-boiled eggs into the curry sauce, making sure they are coated well with the flavorful mixture.
Allow the curry to simmer uncovered for about 15-20 minutes, or until the sauce thickens slightly and the flavors meld together.
Taste and adjust the seasoning if needed.
Garnish with freshly chopped cilantro before serving.

Ingredients

Instructions

Nutrition Facts

You may have missed