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Showing posts with label Sri Lankan Egg curry. Show all posts
Showing posts with label Sri Lankan Egg curry. Show all posts

Sunday, February 8, 2015

Sri Lankan Egg Curry

"Why egg curry ?", asked my husband."Why not egg curry ? Eggs are wonderfully delicious and they also contain a bit of almost every nutrient that we need. And they actually help us lose weight as they are incredibly filling. Plus they  provide protection from eye disease, blood clots, strokes, heart attacks, and promotes healthy skin and hair", I replied back. Argument won, we had a comforting egg curry and white rice for lunch.

Even if I were to ignore the above health benefits, I would still go for eggs. An egg curry seems special when compared to any vegetarian fare yet it is somehow comforting than any non vegetarian preparation. For me and lots of other folks, egg do not fall into the 'strictly non vegetarian' category. And I know for sure that almost everyone enjoys a good egg curry. Here is a simple Sri Lankan style egg curry recipe that I picked up from the internet and modified it a bit . Yeah you guessed it right...it is the Peter Kuruvita effect !!!

Read on -

Preparation Time - 25 mins

Ingredients -
  • 2 eggs 
  • 1 small onion
  • 1 small tomato
  • 1 cup coconut milk
  • 1 tsp Sri Lankan Curry powder
  • 1/5 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1 pandan leaf
  • 1 sprig curry leaves
  • 1 green chili
  • 3 tsp oil
  • salt to taste
  • cilantro for garnishing
For curry powder -
  • 2 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tsp black pepper
  • 3 cardamon pods
  • 2-3 dry red chilis
  • Sprig of curry leaves
  • 1 1/2 inch long cinnamon stick
  • 1 teaspoon rice
  • 1 tsp turmeric powder

Preparation - Heat a frying pan. Add all other spices (except for turmeric) mentioned under 'For curry powder' and roast till they give off their fragrance.

Remove from flame and allow to cool down. Grind into a fine powder and mix turmeric with it. Since this is more than what you need for the curry, keep the rest of it in an air-tight bottle in the fridge.

Boil the eggs for 10 mins. Immerse them in cold water for a minute, crack them and remove their shells.

Chop the onion into medium sized pieces and the tomato into smallest possible bits.

Cooking - Heat the oil in a wok. Pierce the eggs with a fork and add to the wok. Sprinkle a little salt and fry then for 3-4 mins till they turn brown on all over. Remove and keep aside.

Add the onions to the same wok and fry till translucent. Add the turmeric, chili powder and sri lankan curry powder and fry for a minute.

Add the tomatoes and cook till mushy.

Add the coconut milk along with 1/2 cup water. Throw in curry leaves, slit green chili and pandan leaf. Add salt and bring it to a boil.

Add the eggs and cover with a lid. Let it simmer for 6-7 mins.

Remove from the wok and garnish with chopped cilantro.

Serve hot with white rice.

Note - Sri Lankan egg curry is traditionally served with Idiyappam.

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