Sri Lankan-Style Hard-Cooked Eggs with Coconut Milk

Bittarai Kirihodi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This simple curry is made in many home kitchens in Sri Lanka—this version came to me from Piyumi Samaratunga. Typical of Sri Lankan cooking, the coconut milk provides not only the base but also a creamy balance to the pungent chiles. The eggs are left whole, and they look deceptively like peeled new potatoes (which by the way is a great alternative if you don’t eat eggs). Serve it over steamed white rice, or if you have a chance to procure the Sri Lankan p