I had originally made a Sri-Lankan Egg Curry after I saw it made on a particular episode of Masterchef Australia a while back. I think I was more attracted to the shiny brown gravy that the eggs were placed in than the eggs themselves. My version of the egg curry is not like that, because personally I like the balance of flavours when it comes to tomato based curries – Sugar and Salt, both go together.
This particular recipe is super easy to make and works brilliantly for a fast meal and if you are not so fond of peeling the egg shells, then try breaking the eggs on the final gravy and letting the eggs cook on it. The result is equally scrumptious!
2 Cloves (lauṅg)
1 tsp cumin seed (Jeera)
2 Cinnamon Sticks
3 Dry Red Chillies
2 tsp Coconut Powder
1 tsp Coriander (Dhaniya Powder)
1 tsp Red Chilli Powder
Two tomatoes (pureed)
1 Onion (Chopped)
3 tsp Coconut Oil
3-4 Eggs (Soft-boiled)
½ tsp Sugar
Salt to taste
- Heat the Oil.
- Add the cloves, Cumin Seeds, cinnamon Sticks and Dry Chillies and cook for 3 min at low flame.
- Add the onions and cook for 5 minutes till they are cooked well.
- Add the coconut powder, coriander powder and red chilli powder and cook for 2-3 minutes.
- Add the tomatoes and close the lid, cooking at a low flame for 10 min.
- Add the sugar and mix well.
- Put the Soft boiled eggs in the pan and cook for 1 min.
- Cut the eggs into two pieces.