## Sri Lankan Egg Curry Recipe – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Sri Lankan Egg Curry Recipe** with this easy-to-follow recipe. A traditional **Sri Lankan Lunch**, this dish is **Eggetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 25 minutes
**Cook time:** 35 minutes
**Total time:** 60 minutes

**Cuisine:** Sri Lankan
**Course:** Lunch
**Diet:** Eggetarian

### Ingredients for Sri Lankan Egg Curry Recipe:

* 4 Whole Eggs – hard-boiled
* 2 Onions – coarsely ground
* 2 tablespoon Ginger Garlic Paste
* 1 sprig Curry leaves
* 1 teaspoon Coriander (Dhania) Seeds
* 1/2 teaspoon Fennel seeds (Saunf) – crushed
* 4 Tomatoes – pureed
* 1 cup Coconut milk
* 1 tablespoon Red Chilli powder
* 1/2 teaspoon Turmeric powder (Haldi)
* 1 1/2 tablespoon Curry powder – Sri Lankan curry powder if possible
* Salt – as needed
* Sunflower Oil – for cooking
* 4 Dry Red Chillies – adjustable
* 1/2 cup Coriander (Dhania) Seeds
* 1 teaspoon Cumin seeds (Jeera)
* 5 Cloves (Laung)
* 1 tablespoon Whole Black Peppercorns
* 1 Cardamom (Elaichi) Pods/Seeds
* 1 inch Cinnamon Stick (Dalchini)
* Curry leaves – a handful
* Curry leaves – a handful

### Step-by-Step Instructions to Make Sri Lankan Egg Curry Recipe:

1. gather all the ingredients to make Sri Lankan curry powder.
2. Dry roast the curry leaves in a pan and keep aside to let it cool.
3. In the same pan now dry roast all the whole spices including dry red chillies, coriander seeds, cumin seeds, cloves, whole black peppercorns, cardamom pods, cinnamon stick, until fragrant and allow it to cool.
4. In a grinder jar, add all the roasted ingredients including curry leaves and grind to make a powder.
5. Store it in an air-tight jar to use when required.
6. This spice mixture can also be used to cook non vegetarian recipes.
7. To continue with making curry once you are ready with curry powder, heat oil in a wok and add coriander seeds, few curry leaves and crushed fennel seeds.
8. As soon as they splutter, add coarsely ground onions and saute till the raw smell disappears.
9. Now add ginger and garlic paste and mix saute till golden colour.
10. It’s time to add the tomato puree now and give it a quick stir.
11. Now add the red chili powder, turmeric and the Sri Lankan Curry powder that you have made.
12. Mix all together nicely and fry the masala till nicely cooked and appears brownish.
13. Once the fried, add coconut milk and stir so that everything gets incorporated nicely.
14. Adjust spices and allow the curry to cook for few more minutes on low flame.
15. Close the lid.
16. Once the curry thickens, add hard boiled eggs and cook for another 1 or 2 minutes.
17. Serve Sri Lankan Egg Curry along with Whole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad for an everyday meal.

### Tips for the Best Sri Lankan Egg Curry Recipe:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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