Sri Lankan
Sri Lankan Egg Curry
Golden fried eggs in a fragrant Sri Lankan coconut curry with tomato, curry leaves, pandan, and roasted spices.
4 servings · 20 minutes prep · 45 minutes cook
Ingredients
Eggs
- 8 large eggs
- 1/4 tsp ground turmeric
- 1 1/4 tsp kosher salt, divided
- 3 tbsp neutral oil, divided
Coconut curry
- 1 large yellow onion, thinly sliced
- 12 fresh curry leaves
- 1 pandan leaf, tied in a knot
- 3 cloves garlic, finely grated
- 1 tbsp finely grated fresh ginger
- 1 tbsp Sri Lankan roasted curry powder
- 1 tsp Kashmiri chile powder
- 2 medium ripe tomatoes, finely chopped
- 1 can full-fat coconut milk
- 1/2 cup water
- 1 tbsp fresh lime juice
Directions
Cook and fry the eggs
- Lower the eggs into boiling water and cook for 10 minutes. Chill in ice water, peel, and pat completely dry. Make three very shallow lengthwise scores in each white.
- Rub the eggs with the turmeric and 1/4 teaspoon salt. Heat half the oil in a wide skillet over medium-high and roll the eggs in the hot oil until blistered and golden in spots, about 4 minutes. Transfer to a plate.
Build the curry
- Add the remaining oil and the onion to the skillet. Cook until softened and golden, about 8 minutes. Add the curry leaves and pandan; stir until fragrant.
- Add the garlic, ginger, roasted curry powder, and chile powder. Cook for 1 minute, then add the tomatoes and remaining salt. Cook until jammy, about 6 minutes.
- Stir in the coconut milk and water. Simmer gently for 8 minutes, add the eggs, and simmer for 5 minutes more, turning once.
- Remove the pandan leaf, stir in the lime juice, and let the curry stand for 5 minutes before serving.
