Kitchen Recipe Collection
Sri Lankan Egg Curry
Hard-boiled eggs simmered in a rich, aromatic Sri Lankan coconut milk curry — a budget-friendly, delicious, and deeply satisfying everyday dish served with rice or roti.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- eggs
- coconut milk
- onion
- garlic
- ginger
- tomatoes
- curry powder
- red chili powder
- turmeric
- curry leaves
- pandan leaf
- oil
- salt
Equipment
- Saucepan
- Pan
Instructions
- 1
Hard-Boil Eggs
Place eggs in a saucepan of cold water. Bring to a boil and cook for 10 minutes. Transfer to an ice bath, then peel.
- 2
Score Eggs
Score each boiled egg with 4 shallow cuts lengthwise. This allows the curry sauce to penetrate the egg.
- 3
Lightly Fry Eggs
Heat oil in a pan. Add the peeled, scored eggs and fry for 2–3 minutes, turning, until lightly golden on all sides. Remove and set aside.
- 4
Make Curry Base
In the same pan, add curry leaves, pandan leaf, and sliced onion. Fry until golden. Add garlic and ginger paste. Add curry powder, red chili powder, and turmeric. Stir for 30 seconds.
- 5
Add Tomatoes & Coconut Milk
Add chopped tomatoes and cook until they break down. Pour in coconut milk and bring to a gentle simmer.
- 6
Add Eggs & Finish
Gently slide the fried eggs into the simmering curry. Cook for 5 minutes. Serve with rice or roti.
Cooking Tips
- Scoring and lightly frying the boiled eggs before adding them to the curry allows the sauce to absorb into the egg white, which greatly improves the flavor.
- Do not over-simmer once the eggs are added, or they will become rubbery.
- A slightly tangy curry works beautifully with eggs — add a small squeeze of lime at the end.
Variations
- Devilled Eggs: Fry the boiled eggs with onions, capsicum, chili sauce, and tomato sauce for a spicy, dry version.
- Egg & Potato Curry: Add par-boiled potato cubes to the curry for a more filling meal.
Chef's Notes & Storage
- Egg curry is considered one of the most economical yet delicious meals in Sri Lankan home cooking.
- Storage: Keeps in the fridge for up to 2 days. Reheat gently on the stove.
Nutrition Estimate
270 calories · 14g protein · 10g carbs · 20g fat · 2g fiber per serving
