Serves 1
Directions
- 1Add eggs to a pan with water and a splash of distilled malt vinegar.
- 2Cover the pan and boil the eggs for 7 minutes.
- 3Immediately transfer the cooked eggs into an ice bath to cool.
- 4Chop the red onions.
- 5Chop the tomatoes.
- 6Grate the ginger.
- 7Mince the garlic.
- 8Heat oil in a wok.
- 9Add cinnamon, cardamom, and curry leaves to the hot oil.
- 10Add garlic and ginger to the pan and sauté until fragrant.
- 11Add chopped onions, a pinch of salt, and chopped tomatoes to the pan.
- 12Add ground coriander, garam masala, chilli powder, and turmeric to the pan.
- 13Mix everything together and let it cook.
- 14Pour in coconut milk.
- 15Season with salt and pepper.
- 16Stir the curry and let it simmer.
- 17Peel the boiled eggs.
- 18Add the peeled eggs back into the simmering curry.
- 19Let it simmer for a couple more minutes.
- 20Garnish with fresh coriander.
- 21Drizzle with chilli oil.
- 22Serve with rice.
Ingredients
- 7 Eggs
- Distilled malt vinegar
- Red onions
- Tomatoes
- Ginger
- Garlic
- Oil
- Cinnamon stick
- Cardamom pods
- Curry leaves
- Salt
- Ground coriander
- Garam masala
- Chilli powder
- Turmeric
- Coconut milk
- Fresh coriander
- Chilli oil
- Rice
Equipment
PanLidBowlIce packChopping boardKnifeGraterWokWooden spoonSpoon
Tips
- Add vinegar when boiling eggs to help with peeling.
- If you don't have Sri Lankan masala, garam masala can be used as a substitute.
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