Sri Lankan Egg Curry Recipe

Step 1: To begin making the Sri Lankan Egg Curry Recipe, gather all the ingredients to make Sri Lankan curry powder

Step 2: Dry roast the curry leaves in a pan and keep aside to let it cool

Step 3: In the same pan now dry roast all the whole spices including dry red chillies, coriander seeds, cumin seeds, cloves, whole black peppercorns, cardamom pods, cinnamon stick, until fragrant and allow it to cool

Step 4: In a grinder jar, add all the roasted ingredients including curry leaves and grind to make a powder

Step 5: Store it in an air-tight jar to use when required

Step 6: This spice mixture can also be used to cook non vegetarian recipes

Step 7: To continue with making curry once you are ready with curry powder, heat oil in a wok and add coriander seeds, few curry leaves and crushed fennel seeds

Step 8: As soon as they splutter, add coarsely ground onions and saute till the raw smell disappears

Step 9: Now add ginger and garlic paste and mix saute till golden colour

Step 10: It's time to add the tomato puree now and give it a quick stir

Step 11: Now add the red chili powder, turmeric and the Sri Lankan Curry powder that you have made

Step 12: Mix all together nicely and fry the masala till nicely cooked and appears brownish

Step 13: Once the fried, add coconut milk and stir so that everything gets incorporated nicely

Step 14: Adjust spices and allow the curry to cook for few more minutes on low flame

Step 15: Close the lid

Step 16: Once the curry thickens, add hard boiled eggs and cook for another 1 or 2 minutes

Step 17: Serve Sri Lankan Egg Curry along with Whole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad for an everyday meal