1. Start by bringing a saucepan of water to a boil with some vinegar. This helps with peeling later. Here's how I boil my eggs to get them perfect every time:

• Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammy yolks. Boil for 10 mins for a hard-boiled centre.
• While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on ice cubes!)
• As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel.
• Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.

2. Heat coconut oil or ghee in a pan over medium heat. Toss in the cinnamon, cardamom, and curry leaves. Let them sizzle and release their fragrance for about 30 seconds.

3. Now, add the garlic and ginger to the fragrant pan and cook for another minute until softened. Add the chopped onions and cook until they become soft and translucent, roughly 3-4 minutes. Season with a pinch of salt.

4. Stir in the chopped tomatoes and cook until they soften and become slightly mushy. Add the the ground coriander, masala, chilli powder and turmeric powder. Give it a good mix and let the spices temper to release more fragrance.

5. Pour in the coconut milk and bring the curry to a gentle simmer. Let it simmer for 5 minutes before gently add the peeled eggs to the simmering curry, making sure they're well coated in the fragrant sauce. Let them simmer for another 2-3 minutes to heat through.

6. Garnish your curry with chopped fresh cilantro and a drizzle of chilli oil (optional) for an extra kick. Serve this hot over fluffy cooked rice and enjoy!

Tips

• Adjust the Spice Level: If you like your curry spicy, feel free to add extra green chillies or increase the amount of chilli powder. For a milder version, reduce or omit the green chillies and adjust the seasoning to your taste.
• Use Fresh Curry Leaves: If possible, use fresh curry leaves as they impart a unique flavour to the dish. If you can't find them, dried curry leaves can be a good substitute, although the taste may differ slightly.
• Customize the Curry: While this recipe focuses on the eggs, feel free to add in other vegetables like potatoes or bell peppers to make it even more hearty and filling.
• Make It Vegan: For a vegan version, simply replace the eggs with tofu or chickpeas. The curry base is already rich and flavourful, so you won’t miss the eggs!

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Serving suggestions

Sri Lankan Egg Curry is incredibly versatile and pairs perfectly with a range of sides. Here are some suggestions:

• Steamed Rice: A classic choice, the mildness of the rice perfectly balances the richness of the curry.
• Roti or Paratha: These flatbreads are perfect for scooping up the curry and adding an extra layer of texture.
• Sautéed Greens: For a healthy, vibrant side, sauté spinach or other greens with a little garlic and salt.

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FAQs

1. Can I use different types of eggs for this curry?

Yes, you can use any type of eggs for this curry, but hard-boiled eggs are the best choice for the traditional version. If you're short on time, you can also try using soft-boiled eggs, but they may break apart more easily in the curry. Stick to hard-boiled eggs if you want them to absorb the flavours of the sauce without falling apart.

2. Is there a substitute for curry leaves?

Curry leaves are an important part of Sri Lankan cooking and add a distinct flavour to the curry. If you can't find fresh or dried curry leaves, you can omit them, though the dish will lose some of its characteristic taste. As a substitute, you can try using a combination of bay leaves and a pinch of fenugreek, but it won’t be quite the same.

3. Can I make this recipe vegan?

Absolutely! To make a vegan version of this egg curry, simply replace the eggs with tofu or chickpeas. Both options work well in absorbing the curry sauce and add protein to the dish. If using tofu, ensure it’s firm tofu for the best texture.

4. Can I adjust the spice level?

Yes, you can easily adjust the spice level of the curry. If you prefer a milder curry, reduce or omit the green chillies and use less chilli powder. For a spicier version, feel free to increase the amount of chillies or chilli powder, or even add a dash of cayenne pepper for extra heat.

5. How can I store leftovers?

This curry stores well in the fridge for up to 3 days. Simply place it in an airtight container once it’s cooled and refrigerate. When reheating, add a little water or coconut milk to loosen the sauce if it thickens up. It can also be frozen for up to a month. Just make sure to store it in a freezer-safe container and thaw in the fridge overnight before reheating.

6. Can I add vegetables to this curry?

Yes, you can definitely add vegetables to the Sri Lankan Egg Curry. Potatoes, carrots, bell peppers, or peas would all make a great addition. Simply add them along with the onions and garlic and cook them until soft before adding the tomatoes and spices. If you're adding potatoes, make sure to cook them through before adding the coconut milk.

7. What is the best way to serve Sri Lankan Egg Curry?

Sri Lankan Egg Curry is traditionally served with steamed rice, roti, or paratha. You can also serve it with a side of sautéed greens or a fresh salad to balance out the richness of the curry. If you’re feeling adventurous, try it with a spoonful of chutney or pickles for an added burst of flavour!

8. Can I use coconut cream instead of coconut milk?

While coconut cream will make the curry richer and creamier, you can use it as a substitute for coconut milk if you prefer a thicker, more indulgent sauce. Just be mindful of the consistency; if the curry becomes too thick, you can thin it with a bit of water. Coconut milk is the more traditional choice, but both options work well.

9. Is this dish gluten-free?

Yes, this Sri Lankan Egg Curry is naturally gluten-free as long as you use gluten-free ingredients (such as tamari or gluten-free soy sauce if necessary). The curry itself is made with basic pantry ingredients and does not contain any gluten, making it suitable for those with gluten sensitivities.

10. How do I make the curry thicker?

If you prefer a thicker curry, you can cook it for a bit longer to reduce the sauce and concentrate the flavours. Alternatively, you can mix a teaspoon of cornstarch or chickpea flour with water to create a slurry, then stir it into the curry to thicken it.

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