Wednesday, 21 May 2014

Sri lankan Egg Curry

Srilankan Cuisine has Rich, aromatic and exotic dishes. This egg curry recipe is inspired by Chef Peter Kuruvita' s food series on Fox Traveller. I have watched each episodes of this show atleast 5 to 8 times and I even watch re telecast of the episodes. It feels amazing to see so much similarity between south Indian cuisine and srilankan.


In this dish, soft boiled eggs are deep fried in oil and then cooked in thick , rich, aromatic coconut based gravy. Deep frying the eggs gives it a nice texture to it and eggs absorb the gravy. My kitchen is filled with aroma of bayleaf and cinnamon cooked in coconut milk . It is a must try if you have not tasted srilankan gravies.

Recipe Source :

In the original recipe, chef uses Maldive Fish flakes. Since I do not have this ingredient, I skipped adding it.


  • 4 Large Eggs
  • 200 ml vegetable oil for deep frying eggs
  • 2 Tablespoon coconut Oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Fennel Seeds
  • 1 Teaspoon Fenu Greek Seeds
  • 1/2 Inch Cinnamon Stick
  • 1 Bay Leaf
  • 2 Cloves
  • 1 Sprig of curry Leaf
  • 1 Green Chilli
  • 1 Medium Onion chopped finely
  • 1 Tablespoon Ginger and Garlic Paste
  • 1 Tomato chopped finely
  • 1 Tablespoon coriander powder
  • 1 Teaspoon Red Chilli powder
  • 1/4 Teaspoon cumin powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Teaspoon Ground Black pepper
  • 1 Cup thin coconut milk
  • 1/2 Cup thick coconut milk
  • 1/2 Cup water
  • Salt to taste
  • 1 Tablespoon Coriander seeds for garnish







1. Keep eggs outside refrigerator overnight and bring it to room temperature.
Soft boil eggs and carefully peel remove their outer skin. Make sure not to break the egg. Set aside in a plate
2. In a wok, heat oil for deep frying. When the oil is hot, add 2 eggs slowly and carefully inside the hot oil. I placed the egg in a spoon and dropped the spoon in hot oil and placed the egg in the oil. Make sure you stay away from the wok when you are dropping the egg. The moment you drop the egg, the oil sometimes splashes, be careful
3. Reduce the flame to low and fry the eggs in low flame flipping them often so that all sides get equally fried
4. Fry until they are nice golden , remove from oil and drain on paper towel. Fry the remaining 2 eggs also and set aside
5. In a pan, heat coconut oil for preparing the gravy. When the oil is hot, add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon stick, cloves and bay leaf all at once
6. Keep the flame low. When mustard splutters, add green chilli and curry leaves and fry until curry leaves are crispy. Remove the bay leaf, cloves and cinnamon stick out of the oil and discard
7. Immediately add chopped onions and saute until onions are soft
8. Next add ginger garlic paste and fry until oil separates from the mixture
9. Then add tomatoes and fry until tomatoes are mushy and soft
10. Add corainder powder, red chilli powder, turmeric powder, cumin powder, garam masala along with 2 tablespoon of water and fry nicely until raw smell of
masala goes
11. Add salt and thin coconut milk and simmer for 10 minutes
12. Then slowly place the fried eggs inside the gravy one after another and add thick coconut milk
13. Check salt and adjust
14. Switch off the flame when the gravy just starts boiling
15. Garnish with chopped cilantro leaves and serve hot with steamed rice/ roti / appam

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