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Sri Lankan egg curry

How to make a Sri Lankan egg curry that’s simply satisfying to eat

  • Author: Tooting Mama
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main course
  • Cuisine: Sri Lankan


  • 6 hard-boiled eggs (shelled) 
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 spring curry leaves
  • 1 green chilli, sliced (de-seed if you want less heat)
  • 1 onion sliced into half-moons
  • 2 cloves of garlic, finely chopped
  • 1 cm ginger, finely chopped
  • 2 cardamoms pods, crushed
  • 1 cm cinnamon stick
  • 1/2 tsp fenugreek seeds
  • 1 tsp Maldive fish (optional)
  • 5 cherry tomatoes halved / tomato roughly chopped
  • 400mls coconut milk
  • 1/2 tsp turmeric 
  • Salt (a pinch)
  • Juice 1 lime


  1. In a frying pan gently heat the coconut oil before you add the cumin seeds, mustard seeds, curry leaves and chilli. 
  2. Once you start to smell the spices and hear them pop add the onions followed by the garlic and ginger. Keep the heat low and gently cook the onions til they are soft, pearly and translucent.
  3. Now add the crushed cardamom pods, cinnamon, fenugreek and Maldive fish allow the spices to cook for a further three minutes. Drop in the tomatoes and cook until they soften.
  4. Pour in the coconut milk and stir in the turmeric. After this gently nestle in the boiled eggs.
  5. At this stage the sauce won’t have much flavour. Cover the frying pan, and let the curry cook gently. You’ll find after about 15 minutes the flavours of the spices will have infused into the coconut sauce.
  6. Let the curry cook for a further 5 minutes, add some salt to bring out the flavours and a squeeze of lime.
  7. Service with rice and a dry vegetable curry such as a kale or cabbage mallung.

Keywords: Sri Lankan egg curry