Sri Lankan Boiled Egg Curry

Simple boiled egg curry you can cook even with some leftover boiled eggs.

 

Sri Lankan Egg Curry
Serves 2
This egg curry goes well with plain rice and bread.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Hard boiled eggs - 4
  2. Mustard seeds - 1/4 TSP
  3. Fenugreek seeds - 1 TSP
  4. Cumin seeds - 1 TSP
  5. Onion - 1 medium -Sliced
  6. Tomato - 1 medium - sliced
  7. Ginger Garlic Paste - 2 TSP
  8. Curry leaves - 1 Sprig
  9. Rampe - 1 piece
  10. Green Chillies - 2 Sliced
  11. Red chilli powder - 1 TSP or to taste
  12. Coriander powder - 1 TSP
  13. Cumin powder - 1/2 TSP
  14. Turmeric Powder - 1/8 TSP
  15. 1 st extract of Coconut milk 50 ml/ 2 TSP coconut cream
  16. 2 nd Extract of milk - 50 ml (optional)
  17. Salt - 1 TSP or to taste
  18. Coriander leaves - for garnishing
  19. Gingerly Oil - 2 TSP
Instructions
  1. Boil the eggs in a pan with water, added 1 tsp of salt. (15 Minutes)
  2. Heat the oil in a wok over a medium heat.
  3. Splutter the mustard seeds, fenugreek seeds, cumin seeds, green chillies, rampe and curry leaves.
  4. Add the onion saute for 1 minute.
  5. Add ginger garlic paste and saute for another 1 minute.
  6. Add sliced tomato and all the ground chilli, coriander, cumin and turmeric powders.
  7. Saute for 1 minute.
  8. Add 150-170 ml water and coconut milk and bring the gravy to a slow boil
  9. It will takes about 7 to 8 minutes.
  10. Add salt.
  11. Now add the boiled eggs and simmer for 5 minutes. The gravy should look little thick..
  12. Garnish with coriander leaves.
  13. Serve with rice or bread
Notes
  1. In a same way you can make omelette curry also.
All Sri Lankan Recipes http://www.allsrilankanrecipes.com/

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