Boiled Egg Curry

In Sri Lanka we have lots of varieties of fresh fish but when my Mum made this egg curry once in a while we all loved it! I’m sure you’ll enjoy it too.

INGREDIENTS

5 eggs (hard-boiled and shelled)
1 onion (chopped)
1 tbs chopped ginger
3 sprigs curry leaves
1 tsp thyme leaves (optional)
3 medium tomato (chopped) (tinned or fresh)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp coriander powder
1 tsp roasted curry powder
1/2 turmeric powder
1 tsp chilli powder
1/2 tsp black pepper powder
1 tbs lime juice
2 tbs olive oil
1 1/2 cup coconut milk
Salt

METHOD

• Heat the oil in a pan, add the onion, ginger, curry leaves, mustard, cumin – mix well
• Then add all the dry ingredients and temper for 5 minutes
• Add the chopped tomato, mix together
• Pour in the coconut milk, let it simmer then add eggs
• Reduce the heat and let it boil 10 minutes, gently keep stirring the curry to avoid curdling
• Remove from the heat, add the lime juice and check the seasoning

You can serve with any kind of rice, string hopper pilaff or bread