An amazingly different egg preparation straight from the coasts of Sri Lanka. This recipe is loosely adapted from Raghavan Iyer’s 660 curries cookbook. It uses a blend of spices which gives the curry a very unique flavor and aroma. We enjoyed this curry with rotis, it sure will be yummy with rice or other breads. Enjoy!!!
Hard boiled eggs 5 nos
White onions 1 big, thinly sliced
Green chilly 3 nos, slit
Ginger ½ tsp
Turmeric powder ½ tsp
Curry powder (recipe follows) 2 tsp
Coconut milk, thick ¼ cup
Salt as needed
Oil 2 tsp
For the curry powder
Coriander seeds 1 TBSP
Cumin seeds 1 tsp
Garam masala ½ tsp (made from cinnamon, cloves, star anise, cardamom)
Fennel seeds ½ tsp
Blend all these well into a fine powder and set aside.
Hard boil eggs, de shell and make slits on them. Set aside.
Heat oil in a pan at medium heat and sauté onions along with green chilly and ginger until golden brown. Next add the curry powder (prepared) and the turmeric powder. Mix well and cook this for about 3-4 minutes. Add salt and coconut milk. Mix well and add the hard boiled eggs and cook until gravy thickens for about 10 minutes or so…