Pick 'N' Cook

SriLankan Fried Egg Curry

Ingredients

• Eggs boiled - 3
• Onion - 2 (finely chopped)
• Red chillies (dried) - 4
• Curry leaves few
• Ginger garlic paste - 1 tbsp
• Tomatoes - 2
• Oil - 2 tbsp
• Salt as needed 
• Sri Lankan Curry powder - 2 tsp
• Fennel powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1 tsp
• Coriander leaves few

Ingredients for Srilankan curry powder:

1. 2 tsp coriander seeds.
2. 1 tbsp cumin seeds.
3. 1 tbsp fennel seeds.
4. 1 tsp fenugreek seeds.
5. 1 small cinnamon stick, broken into small pieces.
6. 6 cardamom pods.
7. 6 cloves.
8. 6 dried curry leaves.
9. 4-5 dried pandarus leaves

Grind together everything and use as required.

Method  

1. Take a shallow thick bottomed pan and heat oil in the pan.
2. Shallow fry the eggs in the pan so that they are golden brown from outside and the skin turns crispy (pierce them before shallow frying so that they'll not burst)
   

   

   
   

   
3. In the same pan add mustard seeds, curry leaves and whole red chillies broken into few pieces.
4. Add chopped onions and lightly fry them.
   

   
5. Add all spice powders, red chilli powder, Sri Lankan curry powder, turmeric powder, fennel powder and salt to the pan and cook everything for 1 minute.
6. Now add chopped tomatoes and cook everything so that tomatoes are well cooked and pulpy.
   

   

   
   

   
7. Add coconut milk and stir well. Bring the mixture to a rolling boil and add fried eggs to the curry. Add water if you think curry is too thick for your personal preference.
8. Reduce the heat and cook for 2-3 more minutes.
   

   

   
   

   
9. Serve it in a dish and garnish with fresh finely chopped coriander leaves.
   

   
10. Sri Lankan Egg curry goes best with Rice, appams and iddyappams or Sri Lankan string hoppers.