Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Egg Curry (Hard-boiled eggs simmered in a Sri Lankan Muslim spiced coconut-onion gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 11 min

Total 40 min

Ingredients

- 8 large eggs, approx. 1 lb (450 g)
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 large (approx. 200 g) onion, finely sliced
- 1 tbsp (15 g) ginger-garlic paste
- 2 green chilies, split lengthwise
- 1 large (approx. 180 g) tomato, chopped
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) Sri Lankan curry powder or Madras curry powder
- 1/2 tsp (2 g) Kashmiri or mild red chili powder
- 1 cinnamon stick (about 2-inch / 5 cm)
- 4–6 curry leaves
- 1 tsp (4 g) mustard seeds
- 1/2 tsp (1.5 g) fenugreek seeds (optional)
- 1 tsp (3 g) roasted cumin seeds, crushed
- 1 cup (240 ml) coconut milk (thick)
- 1/2 cup (120 ml) water or thin coconut milk for desired consistency
- 1 tbsp (15 ml) lime juice or tamarind pulp solution to taste
- 1 tsp (5 g) sugar (optional, balances acidity)
- Salt to taste
- Fresh cilantro (coriander) leaves for garnish (no measurement)
- Steamed rice, rotis, or string hoppers for serving (no measurement)

Instructions

1. Place the eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer 9–11 minutes for hard-boiled eggs. Drain, cool under cold water, peel, and set aside.
2. In a heavy skillet or saucepan, heat coconut oil over medium heat. Add mustard seeds and fenugreek seeds (if using); when mustard seeds begin to pop, add the cinnamon stick and curry leaves and fry briefly until fragrant.
3. Add the sliced onion and sauté over medium heat until softened and golden, about 6–8 minutes. Add the ginger-garlic paste and green chilies; cook 1–2 minutes until raw aroma fades.
4. Stir in chopped tomato, turmeric, curry powder, red chili powder, and crushed roasted cumin. Cook until the tomato breaks down and the oil begins to separate from the masala, 4–5 minutes. Add sugar if using to balance flavors.
5. Pour in the thick coconut milk and the water or thin coconut milk; bring the mixture to a gentle simmer. Taste and add salt and lime juice or tamarind to balance heat and acidity.
6. Make shallow slits in each peeled egg or lightly fry the eggs whole in a little oil until golden (optional). Gently add the eggs to the simmering gravy and spoon the sauce over them. Simmer 4–6 minutes so flavors meld and eggs are heated through.
7. Adjust seasoning, remove cinnamon stick, and garnish with chopped cilantro. Serve hot with steamed rice, rotis, or string hoppers.