Name: Egg curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon chilli powder; 6 eggs, plunged into boiling water for 5 minutes, then refreshed in iced water; 1 sprig fresh curry leaves, leaves picked; 1 tablespoon Maldive fish flakes; 3 cm (1¼ in) piece of pandanus leaf; ½ teaspoon ground turmeric; 750 ml (26 fl oz/3 cups) vegetable oil, for deep-frying; ¼ teaspoon dill seeds; 350 ml (12 fl oz) coconut milk; 3 cm (1¼ in) piece cinnamon stick; 2 small green chillies, finely chopped; 1 onion, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

A curry that my vegetarian Achi used to love, this is full of goodness and is really tasty. Deep-frying a peeled egg gives it a tofu-like exterior that absorbs the gravy.

Ingredients

6 eggs, plunged into boiling water for 5 minutes, then refreshed in iced water
750 ml (26 fl oz/

Method

Carefully peel the cooked eggs, then prick them all over with a fork and lightly salt them.

Heat the vegetable oil to 180°C (350°F) or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the eggs for 1 minute or until golden, then drain on paper towels.

Place all the remaining ingredients in a heavy-based saucepan and simmer over medium heat

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