Back to 4 servings 4 large eggs, boiled, peeled and quartered 2 tablespoons coconut oil, or vegetable oil 1 teaspoon mustard seeds 1 sprig curry leaves 1 pandan leaf, optional, knotted 2 medium onions, sliced 4 cloves garlic, minced 1 inch fresh ginger, minced 2 green chilies, slit 2 tomatoes, chopped 1 tablespoon Sri Lankan-style curry powder, or 1 tablespoon garam masala plus 1 teaspoon coriander powder 2 teaspoons chili powder, reduce for a milder curry 0.5 teaspoon turmeric powder 0.25 teaspoon fenugreek seeds, optional 1 teaspoon salt, adjust to taste 1 cup coconut milk 1 tablespoon black pepper, freshly ground chopped cilantro, to garnish
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1 Step 1: Boil the eggs in salted water for 10 minutes, then cool in cold water, peel, and cut each in half lengthwise or into quarters.2 Step 2: Heat the coconut oil in a large skillet over medium heat. Add the mustard seeds, curry leaves and pandan leaf, and fry until the seeds begin to pop, about 1 minute.3 Step 3: Add the sliced onions, garlic, ginger and green chilies. Cook, stirring often, until the onions are soft and golden, about 6 to 8 minutes.4 Step 4: Stir in the chopped tomatoes and cook until they break down and soften, about 3 to 4 minutes.5 Step 5: Add the curry powder, chili powder, turmeric, fenugreek and salt, and stir for 1 minute until fragrant.6 Step 6: Pour in the coconut milk and bring to a gentle simmer. Add the eggs, spooning the sauce over them, and simmer on low for 3 to 4 minutes so they take on the flavor.7 Step 7: Stir in the black pepper, taste and adjust the salt, then remove the pandan leaf. Garnish with cilantro and serve hot.getsaucepan.com/r/b9f2d4e9-54fb-5b2a-b4fb-2b5fa1f05f55
Cook this in Saucepan Sri Lankan Egg Curry as one big step at a time. Hands free, with timers that ring.
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