Servings: 4

Prep Time: 20 min

Egg Curry


For the curry

  • 50ml vegetable oil
  • 2 onions chopped
  • 12 curry leaves
  • 6 garlic cloves, finely chopped
  • 5cm ginger, finely chopped
  • 8 vine-ripened tomatoes, sliced
  • 400ml coconut milk
  • 8 hard-boiled eggs (optional)
  • 1 tablespoon salt
  • 2 green chillies, sliced

For the Sri Lankan curry powder

  • 2 tablespoons basmati rice, raw
  • 4 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 2 tablespoons chilli flakes
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon black mustard seeds
  • 2 teaspoons cloves
  • 1 heaped teaspoon cardamom seeds (from the pods)
  • 1 heaped teaspoon fennel seeds
  • 1 teaspoon turmeric

For the sambal

  • 1 large dried red Kashmiri chilli
  • 50g shallots, roughly chopped
  • 3 green chillies, roughly chopped
  • 10g garlic, roughly chopped
  • 1 teaspoon Kashmiri chilli powder
  • 10-12 curry leaves (about 1 sprig)
  • 5g bonito flakes
  • 100g fresh coconut, grated
  • 1 tablespoon lime juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

To serve

  • 400g boiled basmati rice
  • Pappadum triangles


For the curry powder
1. Place the rice in a dry pan and roast until brown.
2. Add the spices and cook together until fragrant.
3. Place in a blender and mix.

For the curry
1. Warm half of the vegetable oil in a large, wide pan and add the onions and 6 of the curry leaves; cook until lightly coloured then add the garlic and ginger and cook for another 3 minutes.
2. Move this onion mixture to one side of the pan and place 1 ½ tablespoons of the roasted curry powder in the space left. Cook the spices for 1 minute.
3. Bring the powder and vegetables together, cooking the mixture for a further 20 minutes. (Meanwhile boil the rice, then cover to keep warm). If the curry starts to dry, add a little water. You want the tomatoes to breakdown and release their juice.
4. Now add the coconut milk and cook until reduced and thick. Keep the curry warm over a low heat. If using, halve the eggs and add to the curry. Cook for one minute until warm.
5. Serve with the coconut sambal.

For the sambal
1. Heat a dry, heavy-based frying pan over a medium heat. Add the dried chilli and shake it around for 2–3 minutes until it has darkened slightly.
2. Tip into a mortar, leave to cool and become brittle, then crush into flakes. Put the flakes into a mini food processor. Add the onions, cayenne chillies, garlic, chilli powder, curry leaves, bonito flakes and coconut and process using the pulse button until finely chopped. Tip into a bowl and stir in the lime juice, black pepper and ½ teaspoon salt.

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