Boiled Egg Curry

Preparation info
  • Serves


    as a side curry
    • Difficulty


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.


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


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