Boiled Egg Curry

Name: Boiled Egg Curry
Yield: Serves 4-6 as a side curry
Cuisine: Sri Lankan
Ingredients: 1 teaspoon Manike’s thuna paha (or store-bought roasted curry powder); 2 small to medium vine-ripened tomatoes, cut into quarters, then small wedges; 1 teaspoon ground turmeric; 1 teaspoon salt, dissolved in a little warm water; 1 teaspoon unroasted chilli powder*; ¾ teaspoon black mustard seeds; 6 free-range organic eggs; ½ red onion*, sliced; 185 ml (6 fl oz/¾ cup) coconut oil*, plus 1 tablespoon extra; 2 cloves garlic, ground into a paste; 16 cm (6¼ inch) piece rampe (pandanus) leaf*, cut into 2 cm (¾ inch) pieces; 1-2 thin green chillies*, cut into thirds; ¾ teaspoon fenugreek seeds; 250 ml (9 fl oz/1 cup) coconut cream*; salt, to taste

Preparation info

Serves
4-6
as a side curry

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

This curry is one of the most memorable dishes I ate in Sri Lanka. It was the first time I had tasted egg curry and it was incredible. The eggs were laid by Mary’s hens earlier that morning and, much to my amusement, the hens insisted on being in the kitchen while we were cooking.

Ingredients

6 free-range organic eggs
185 ml (6 fl oz/¾ cup)

Asia
Sri Lanka
Kandy
Lunch
Gluten-free
Spicy
Vegetarian

Method

Boil the eggs for 10-12 minutes, or until hard-boiled, then drain and refresh in cold water. Carefully peel the eggs and then prick each egg two or three times with a fork (this allows the flavours of the curry to be absorbed).

Heat the coconut oil in a small wok over medium-high heat and shallow-fry the eggs, spooning them with the oil and turning them over, so both si