You might have tried the egg omelet, boiled egg, half boiled egg, but have you ever tried the spicy egg curry recipe? Actually, this dish is the combination of well-boiled egg and spicy coconut milk gravy. This spicy egg curry recipe is an easy and simple dish you can make at home. Some people make this dish with curry powder meanwhile some others use black pepper. This time I’m going to use the curry powder and I will post the same spicy egg curry recipe with black pepper later.
Is this good for your health? Of course, it is. Eggs are one of the unavoidable foods in any kitchen. Both the white and yolk of an egg are rich in proteins, vitamins, and minerals. In addition, the yolk part containing cholesterol, fat-soluble vitamins, and essential fatty acids. Yes, the yolk is high in cholesterol, but eating eggs don’t adversely affect blood cholesterol. Eating egg can reduce the risk of heart disease, protects the eyes and bones, reduces the risk of stroke, reduce the risk of breast cancer, increases physical performance, and really good for your weight loss program.
Basically, Sri Lankans make this spicy egg curry recipe for lunch, but you can have this for dinner and breakfast too. Since it is easy to make and tasty dish, give it a try when you have all the ingredients. Alright, let’s see how to make Sri Lankan style spicy egg curry recipe with coconut milk.
- My Favorite Combo 1: This Recipe + Rice + Dal Curry + Spring Onion Flower Fry
- Favorite Combo 2: This Recipe + Rice + Ash Plantain Fry + Drumstick Milk Curry
- Favorite Combo 3: This Recipe + Bread + Dhal Curry + Sambol
Spicy Egg Curry Recipe for Rice
Ingredients
- Eggs – 3
- Onion – 50g
- Garlic cloves – 3 or 4
- Curry leaves – Few
- Thin coconut milk – 350ml
- Thin tamarind juice – 100ml
- Curry powder – 1 ¼ tablespoons
- Fenugreek seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Salt – As you want
- Cooking oil – As you want
Instructions
1. Boil the eggs and cut it into half as shown in the picture below. (Refer Note 1)
2. Slice the onions and garlic cloves. Get ready with curry leaves, turmeric powder, fenugreek seeds, salt, and curry powder. (Refer Note 2 and Note 3)
3. Extract thin coconut milk from grated coconut. Also get ready with thin tamarind juice. (Refer Note 4)
4. Heat the oil in a cooking pan and add the onions. Sauté the onion until it gets translucent.
5. Add garlic cloves, curry leaves, and fenugreek seeds. Stir and cook until the onion starts turn into golden color.
6. Add coconut milk.
7. Now, add tamarind juice.
8. Add salt, turmeric powder, and curry powder. Mix everything well.
9. Cook covered under medium flame for 3 to 5 minutes. Keep the eye on the cooking pot as the liquid gravy may foam up.
10. Take off the lid, stir and mix. Again cook covered under medium flame for 2 to 4 minutes.
11. Now, take off the lid and add the boiled eggs. Cook uncovered under medium flame for 1 or 2 minutes. Once you add the boiled eggs, give a good care when you stir as the yolk part of the egg can easily separate from the white part.
12. Taste the gravy and adjust salt if needed.
13. Serve and enjoy this Sri Lankan style simple and spicy egg curry recipe with coconut milk for rice.
Notes
1. Some people use the whole boiled egg. But, I personally like to cut the egg into the half, so that the final gravy gives a good boiled egg smell.
2. I recommend you to use small onions. If it is hard to find you can use the large ones.
3. If you don’t like more spiciness, you can reduce the amount of curry powder.
4. I instantly made the thin coconut milk from grated coconut. If it is hard to find, you can use coconut milk powder or bottled coconut milk.
Printable Recipe Card
- Eggs - 3
- Onion - 50g
- Garlic cloves - 3 or 4
- Curry leaves - Few
- Thin coconut milk - 350ml
- Thin tamarind juice - 100ml
- Curry powder - 1 ¼ tablespoons
- Fenugreek seeds - ½ teaspoon
- Turmeric powder - ¼ teaspoon
- Salt - As you want
- Cooking oil - As you want
- Boil the eggs and cut it into the half. (Refer Note 1)
- Slice the onions and garlic cloves. Get ready with curry leaves, turmeric powder, fenugreek seeds, salt, and curry powder. (Refer Note 2 and Note 3)
- Extract thin coconut milk from grated coconut. Also get ready with thin tamarind juice. (Refer Note 4)
- Heat the oil in a cooking pan and add the onions. Sauté the onion until it gets translucent.
- Add garlic cloves, curry leaves, and fenugreek seeds. Stir and cook until the onion starts turn into golden color.
- Add coconut milk.
- Now, add tamarind juice.
- Add salt, turmeric powder, and curry powder. Mix everything well.
- Cook covered under medium flame for 3 to 5 minutes. Keep the eye on the cooking pot as the liquid gravy may foam up.
- Take off the lid, stir and mix. Again cook covered under medium flame for 2 to 4 minutes.
- Now, take off the lid and add the boiled eggs. Cook uncovered under medium flame for 1 or 2 minutes. Once you add the boiled eggs, give a good care when you stir as the yolk part of the egg can easily separate from the white part.
- Taste the gravy and adjust salt if needed.
- Serve and enjoy this Sri Lankan style simple and spicy egg curry recipe with coconut milk for rice.
2. I recommend you to use small onions. If it is hard to find you can use the large ones.
3. If you don’t like more spiciness, you can reduce the amount of curry powder.
4. I instantly made the thin coconut milk from grated coconut. If it is hard to find, you can use coconut milk powder or bottled coconut milk.
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So, what do you think about this spicy egg curry recipe in Sri Lankan style? Give it a try and write your thoughts and suggestions in the comment box below. Also, you can share this recipe with your friends and family by clicking one of the social share buttons below.
Super
I usually make this with black pepper. I want to try this method.
Thank you for this recipe, Rocy.
Yes, the black pepper curry also delicious.
This is something different taste, you should try it.