This is how Sri Lankan Egg Curry can assist you in weight reduction
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Sri Lankan Egg Curry
Sri Lankan Egg Curry

Before you jump to Sri Lankan Egg Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Fantastic Product And Can Also Be Beneficial For Your Health.

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We hope you got insight from reading it, now let’s go back to sri lankan egg curry recipe. You can cook sri lankan egg curry using 23 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Sri Lankan Egg Curry:
  1. Prepare 3-4 eggs, boiled & shelled
  2. Prepare 2 tbsp. oil
  3. You need 2 bay leaves
  4. You need 1 inch cinnamon stick
  5. Prepare 2-3 cloves
  6. Take 1/2 tsp. mustard seeds
  7. You need 1/2 tsp. cumin seeds
  8. Prepare 1/2 tsp. fennel seeds
  9. Prepare 1/4 tsp. fenugreek seeds
  10. Get 2 onions, chopped
  11. Use 1 sprig curry leaves
  12. Provide 2 green chilies, slit
  13. Provide 1 tbsp. ginger-garlic paste
  14. Provide 2 tomatoes, chopped
  15. You need 1/2 tsp. pepper powder
  16. You need 1 tsp. red chilli powder
  17. Take 1 tbsp. roasted coriander-cumin powder
  18. Get 1/2 tsp. turmeric powder
  19. You need 1 tsp. garam masala powder
  20. Provide to taste salt
  21. Use 1 tbsp. Maldive fish flakes / dried fish washed well and ground
  22. Get 1 cup coconut milk
  23. Prepare as needed coriander leaves to garnish
Steps to make Sri Lankan Egg Curry:
  1. Prick the boiled eggs all over with a fork. Heat 1 tbsp. oil in a pan and shallow fry them till light brown in colour. Keep aside.
  2. Heat the remaining oil and temper with the bay leaves, mustard seeds, cumin seeds, fennel seeds and fenugreek seeds. Allow it to splutter.
  3. Then add the onion and saute till brown. Add the ginger-garlic paste, fried fish paste and all the dry masalas mixed with a little water. Saute well till the oil separates from the sides of the pan.
  4. Add the tomatoes and fry till well mashed up. Add the coconut milk, 1/2 cup water, curry leaves and green chilies and bring it to a boil.
  5. Gently drop the fried eggs and simmer, covered on low flame till the gravy is slightly thick. Serve with plain steamed rice, garnished with coriander leaves.

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