Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண முட்டை கறி ➤ Yaalpanam Muttai Kari (Hard-boiled eggs simmered in a spicy coconut and curry-based Tamil sauce from Jaffna)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 6 large eggs, approx. 10.5 oz (300 g) total
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 tsp (5 g) mustard seeds
- 1 sprig (about 10 leaves) curry leaves
- 4 oz (115 g) small shallots or 1 medium onion, thinly sliced
- 3 cloves (about 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 2–3 green chilies, slit lengthwise
- 1 tbsp (7 g) roasted Sri Lankan curry powder or a mix of coriander, cumin, fennel (see note)
- 1 tsp (5 g) turmeric powder
- 1–2 tsp (2–4 g) Kashmiri or regular red chili powder, adjust to taste
- 1 cup (240 ml) thin coconut milk (for cooking)
- 1/2 cup (120 ml) thick coconut milk (to finish)
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice for acidity
- 1/2 cup (120 ml) water or stock
- Salt to taste
- Fresh cilantro (coriander) leaves for garnish

Instructions

1. Hard-boil the eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 8–9 minutes. Remove, cool in cold water, peel, and set aside.
2. Heat oil in a saucepan over medium heat. Add mustard seeds and when they start to pop add the curry leaves and slit green chilies. Sauté briefly.
3. Add sliced shallots or onion and cook until translucent and beginning to brown, about 6–8 minutes. Add minced garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes. Add roasted curry powder, turmeric, and red chili powder and fry briefly to bloom the spices, about 1 minute.
5. Add thin coconut milk and 1/2 cup (120 ml) water or stock, bring to a gentle simmer. Add tamarind paste (or lime juice) and salt; adjust seasoning.
6. Gently add the peeled hard-boiled eggs to the simmering gravy. Simmer for 6–8 minutes so the eggs absorb flavor. If you prefer, lightly score the eggs so the sauce penetrates.
7. Stir in thick coconut milk, simmer 2 more minutes (do not boil vigorously after adding thick coconut milk) and remove from heat.
8. Garnish with chopped cilantro and serve hot with steamed rice, roti, or appam.