Sri Lankan egg curry

I travelled quite a bit in my early twenties, always to parts of Asia, always wanting to see the world through other peoples eyes and every time in search of amazing food. I’m drawn to heat, spices and flavour turned up high (in case you hadn’t already noticed!). I feel most at home eating curry and rice, it’s my comfort food and something I crave often. At the end of last month I was super lucky to return to Sri Lanka for TBC Asia (the biggest travel blog conference and awards in the southern hemisphere) thanks to Cinnamon Hotels and Resorts and Sri Lankan Airlines and I’ve returned home full of inspiration and ideas and more than a small dose of itchy feet…

The first time I visited Sri Lanka 2 years ago (for the same conference and blog awards) I left wanting more, feeling like I’d really just scratched the surface. This time I arrived a few days early so I could eat my way around Colombo, catch up with friends I’d met on my previous trip and get a much better feel for the place. On my previous visit I travelled south, which being drawn to the ocean as much as I am, I loved. But this time I felt a pull towards to hills, so I got to spent most of my trip based in Kandy, taking day trips to UNESCO World Heritage sites, tea plantations (more on that coming in another post soon), Buddhist temples and of course EATING all the curries (and appa/hoppers)!

If like me you’re a fan of the retro deviled eggs flavoured with curry powder, you’re going to love this easy egg curry. It comes together in no time at all and the rich, spiced coconut gravy is a perfect foil for simple boiled eggs. While delicious on it’s own with rice, I suggest serving alongside a vegetable-based curry like the beetroot curry recipe I shared after my last trip, if you have time.

Egg curry
If you’re a fan of deviled eggs flavoured with a touch of curry powder, you’re going to love this simple egg curry. If you can get your hands on a Sri Lankan roasted curry powder (or make your own) use that, if not try a good quality curry powder instead.
Serves 4

6 large free-range eggs, hard-boiled and peeled
2 tablespoon virgin coconut oil
1/2 teaspoon yellow mustard seeds
1 stem fresh curry leaves, stalk discarded
1/2 medium brown onion, finely diced
3 cloves garlic, crushed
1 green chilli, finely chopped (de-seeded for less heat, if desired)
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
1/4 teaspoon ground turmeric
200ml coconut milk
100ml water
1 teaspoon curry powder
Pinch ground cinnamon
1/4 teaspoon fine sea salt
Juice 1/2 lemon
Cooked basmati rice, to serve
Coriander leaves, to serve

Slice boiled eggs in half. Heat coconut oil in a medium saucepan over medium-high heat. Add mustard seeds and curry leaves and cook until the seeds start to pop. Add onion, garlic and chilli and cook, stirring often until soft and golden. Add fenugreek and cumin seeds and cook for a further 30 seconds, add turmeric, coconut milk, water, curry powder, cinnamon and salt. Bring to the boil, then reduce heat and simmer 5-8 minutes or until the sauce thickens. Stir in lemon juice and add more salt, if needed. Carefully add egg halves, spooning a little sauce over the tops of the eggs, then cook 2-3 minute to warm the eggs through. Serve hot over cooked basmati rice, scattered with coriander leaves.

Thank you Cinnamon Hotels + Resorts and Sri Lankan Airlines for making this trip possible.