Srilankan Egg Curry
From cholena 15 years ago
- 20 minutes to make
- Serves 6
Sri Lankan cuisine is all about fragrant spices blended with frothy coconut milk . If you are not in favour of coconut milk , just dilute it with water or use evaporated milk as a substitute .
Ingredients
- 1 tsp dill seed shopping list
- 1 tbsp golden raisins shopping list
- 1 tsp - coriander, cumin, fennel, fenugreek and mustard seeds all roasted and ground together shopping list
- 1 big onions sliced shopping list
- 1 tbsp curry leaves shopping list
- 1 tbsp ginger garlic paste shopping list
- 1 tbsp curry powder shopping list
- 1 tsp turmeric pwd shopping list
- 1 tomato , sliced shopping list
- 1 can of coconut milk ( mix with water ) shopping list
- 6 green chillies shopping list
- 6 boiled eggs , halved shopping list
How to make it
- Heat oil and add dill seed .
- Saute the onions , paste and green chillies .
- Add the tomato slices .
- Add all the powders .
- Now , add the milk . If you don't like it creamy , add some water .
- Once starts to boil , check the salt
- Add teh eggs and simmer 5 mins
- Serve on a bed of basmati rice.
The Rating
Reviewed by 3 people-
Looks creamy........love coconuts.....delicious....
angieaugusta
in Adelaide loved it
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Yum! This is nice! I love coconut milk too!
Thank you for the recipe!
Susan
sitbynellie
in Glasgow loved it
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