Equipment
Ingredients
Eggs
- 6 eggs, room temperature
Aromatics and Whole Spices
- 30 ml coconut oil, melted
- 100 g red onion, finely sliced
- 15 g garlic, minced
- 10 g ginger, grated
- 10 g green chilies, slit lengthwise
- 2 g fresh curry leaves, removed from stem
- 1 pandan leaf, cut into a 5cm piece
- 3 g mustard seeds, black or brown
- 2 g fenugreek seeds, whole
- 1 cinnamon stick, whole
Ground Spices
- 15 g roasted sri lankan curry powder
- 2 g turmeric powder
- 5 g salt, fine sea salt
Liquids and Finish
- 250 ml thin coconut milk
- 125 ml thick coconut milk, full fat, from a can or freshly extracted
- 15 ml lime juice, freshly squeezed
Nutrition (per serving)
Method
Place eggs in a medium saucepan, cover with water, and bring to a rolling boil at 100°C/212°F. Reduce heat and simmer for 8 minutes to ensure the yolks reach a safe internal temperature of 74°C/165°F while remaining tender.
Transfer the eggs using a slotted spoon to a mixing bowl filled with ice water. Once cool enough to handle, peel the eggs and use a knife to score the egg whites lengthwise in 3 or 4 places.
In a heavy-bottomed pot, heat the coconut oil over medium heat. Add the mustard seeds, fenugreek seeds, and cinnamon stick. Toast until the mustard seeds begin to pop.
Add the sliced red onion, minced garlic, grated ginger, slit green chilies, curry leaves, and pandan leaf. Sauté until the onions are soft, translucent, and slightly golden at the edges.
Stir in the roasted Sri Lankan curry powder, turmeric powder, and salt. Cook for 1 minute, stirring constantly so the spices do not burn.
Pour in the thin coconut milk and stir well, scraping up any spices stuck to the bottom of the pot. Bring to a gentle simmer and cook until the raw spice flavor mellows and the liquid reduces slightly.
Reduce the heat to low. Stir in the thick coconut milk and the scored boiled eggs. Simmer gently, stirring constantly for 3 minutes. Do not let the curry boil vigorously, or the thick coconut milk will curdle.
Remove the pot from the heat. Stir in the fresh lime juice. Let the curry rest for 5 minutes before serving to allow the flavors to meld.
Chef's Notes
- Scoring the boiled eggs is a crucial technique in South Asian cuisine; it creates channels for the spiced coconut gravy to seep deep into the egg whites.
- Sri Lankan roasted curry powder is essential for the deep, complex flavor of this dish. It is distinct from unroasted curry powder or Indian garam masala, featuring heavily roasted coriander, cumin, and fennel.
- Using a traditional unglazed clay pot, known as a chatty, adds a subtle earthy flavor to the curry and retains heat beautifully for slow simmering.
- If you prefer a tangier curry, substitute the lime juice at the end with a small amount of tamarind paste dissolved in water, added during the simmering phase.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Reheating: Gently reheat on the stove over low heat to prevent the coconut milk from splitting. Do not boil.
