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.
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 sides are just starting to turn dark golden. Remove with a slotted spoon and drain on paper towel. Drain off the oil left in the wok, then return the wok to the stove.
Heat the extra coconut oil in the wok over medium heat. Add the onion, garlic paste, chillies, rampe and tomatoes. Stir well and cook for 5 minutes, or until the onions have softened. Add the thuna paha, turmeric, chilli powder, salty water, mustard seeds and fenugreek seeds. Mix well and cook for 2 minutes. Add the coconut cream and stir to combine, then add the eggs. Bring almost to the boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Taste and season with salt if needed. Serve with a main curry and with rice or pol roti.
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