This Sri Lankan Style Fried Egg Curry Recipe is spicy flavourful and delicious. It is just the job when you are not in the mood to cook anything too elaborate. It is a comforting spicy egg curry. Like the comfort you get from Egg and Chips.
INGREDIENTS
4 medium eggs
3 cm cinnamon stick broken into small pieces
1 teaspoon Cumin seeds
half a teaspoon yellow mustard seeds
half a teaspoon fenugreek seeds
10 to 12 curry leaves
50g Red onion finely chopped
2 green chillies finely chopped
1 teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder
1 teaspoon curry powder
400 g tin chopped tomatoes
200ml coconut milk
METHOD
Put the eggs in boiling water and cook till hard boiled about 6 minutes. (Put a teaspoon of white wine vinegar in the water it will allow the shell to come off easier.) Drain, plunge into cold water, Leve to cool, then carefully peel and set aside.
Heat the oil in a medium sized pan. Once the oil is hot add the cinnamon stick, cumin seeds, mustard seeds, fenugreek seeds and the curry leaves and leave them to sizzle for a few seconds then add the onion and fry over a medium heat for 7 to 8 minutes until soft and just starting to turn golden.
Add the green chilli, half the turmeric, the chilli powder, curry powder and the tomatoes. Cook Briefly stirring to mix everything together. Add the coconut milk and bring to a simmer. Simmer gently for about 10 minutes until it as reduced, keep stirring to ensure it doesn’t stick. Season to taste.
Pour 1 cm oil in a frying pan and Place on a medium heat. Roll the eggs in the remaining Turmeric. Fry the eggs for a couple of minutes turning them over with a spoon until a crisp skin as formed and they are lightly golden.
Lift out, and drain briefly on kitchen roll, then drop them whole into the sauce.
Serve with rice or Naan
Original Recipe Rick Stein Far Eastern Odyssey
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