Fried Egg Curry | Sri Lankan Recipes

Fried Egg Curry

Ingredients:

Eggs     4 Large
Cinnamon stick     ½ inch
Bay Leaf     1
Cloves     2
Cumin Seeds     ¼ TSP
Fennel seeds     ¼ TSP
Fenugreek Seeds     ½ TSP
Mustard Seeds     ¼ TSP
Green Chillies     2 (sliced)
Onion     1 Large (Chopped finely)
Tomato     ½ (Finely chopped)
Ginger Garlic Paste     2 TSP
Coriander Leaves     2 TSP (Chopped)
Black pepper powder     1/8 TSP
Red chili powder     ½ TSP
Coriander Powder     1 TSP
Cumin Powder     ¼ TSP
Turmeric Powder     ½ TSP
Garam masala     ½ TSP
Curry Leaves     1 Sprig
Coconut milk (1st Extract)     4 TBS
Coconut Milk (2nd Extract)     1 ¼ Cup
Water     ¼ cup
Maldive Fish flakes (Optional)     1 TBS
Salt     1 TSP or to taste
Oil     For deep frying + 1 TBS

Method:

    Boil the eggs with ¼ teaspoon of salt for 10-12 minutes.
    Carefully peel the cooked eggs and set aside.
    Heat oil in a medium deep wok and deep fry the eggs for 1 minute or until golden brown. Please close the wok with a lid and deep fry.
    Drain on a paper towel.

    Heat 1 tablespoon of the oil in a medium wok or saucepan and add mustard seeds, bay leaf, cinnamon stick, fennel, cumin, fenugreek seeds and let them sizzle for 30 seconds.
    Discard the bay leaf.
    Add onion and sauté until onions turn to brown and crisp.
    Add the curry leaves, green chilies and sauté for another 1 minute.
    Add ginger garlic paste and fry until fragrant.
    Add chopped tomatoes and all other ground masala powders with salt and sauté for 2 minutes.
    Add the Maldive fish flakes if you are using.
    Add 2nd extract of the milk and water and bring to boil for 8 minutes.
    Sprinkle over the black pepper powder.
    Add the eggs and cook for another 5 minutes with 1st extract of milk.
    Simmer for 5 minutes until the sauce has thickened.
    Garnish with chopped coriander leaves.
    Serve with white rice or string hoppers.