Ingredients
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5 Eggs
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1 medium-size red onion sliced
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5-8 curry leaves
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2 pieces of pandan leaf
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2 fresh green chillies sliced
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1 medium tomato sliced
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1 tsp fenugreek seeds
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1 tsp turmeric powder
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½ tsp chilli flakes
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1 tbsp tamarind water
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¼ tsp ground black pepper
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¼ cup water
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½ cup coconut milk
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Salt to taste
Directions
One of my favourite dishes to eat when growing up. This very mild, coconutty and creamy curry goes well with String hoppers, Pittu, Roast Paan and rice.
As a child growing up in Sri Lanka, this is one of the first dishes that most of us got introduced to. It is very simple to make and so delicious.
In Sri Lanka, there are few variations of egg curry. Some are mild, creamy and some are spicy. Sometimes the eggs are hard-boiled and added onto the curry or sometimes made into a spicy omelette and sliced into big chunks and added onto the curry base. Even on some occasions, the hard-boiled eggs are deep-fried and then added into the curry.
In this Egg Kiri Hodi, I will be adding green chillies and chilli flakes, you don’t need to add them if you don’t want to.
Directions
- Add the eggs to a pot of cold water, start cooking the eggs for about 8-10 minutes. Add a pinch of salt to the pot, this will make the egg peeling process easy.
- Add the onions, curry leaves, tomato, pandan leaf, green chillies, fenugreek seeds, tamarind water, turmeric, ground black pepper, and salt into another pot with about half a cup of water and let it come to the boiling point, then reduce the heat and simmer.
- Then add ½ cup of coconut milk to the pot and simmer for a further 3-5 minutes. Taste and adjust the seasoning.
- Add the peeled eggs to the curry base and simmer for 1 minute, then sprinkle some chilli flakes on the top for some colour and heat. Serve with your favourite dish on the side.
