Sri Lankan Egg Curry

Serves 4-6
Time 45 minutes


12 eggs

2 tbsp corn flour

2 tbsp curry powder

200ml coconut oil, for deep- frying



1 brown onion, finely chopped

2 tbsp coconut oil

3cm piece cinnamon stick

3cm piece pandanus leaf

1 tsp cumin seeds, toasted

¼ tsp dill seeds

1 tsp chilli powder

1 tsp curry powder

1 bunch coriander, roughly chopped

½ tsp grated turmeric

3 garlic cloves, roughly chopped

2 long green chillies, finely chopped

1 sprig of curry leaves, leaves picked

400ml coconut cream

2 cups tomato passata

1 punnet baby roma tomatoes

Coriander leaves, to serve


Place eggs in a pot of cold water over medium-high heat. Bring to a boil and boil eggs for 6 minutes. Place in cold water and then peel all of the eggs, set aside. 

Heat the coconut oil in a medium saucepan or wok to 180˚C.  

While the oil is heating, combine all the remaining ingredients in a heavy-based saucepan with the 2 tbsp of coconut oil, and simmer over medium heat for 8 minutes or until the onions are soft and the sauce has thickened.

Dust eggs with cornflour and curry powder, Deep-fry the eggs in the hot coconut oil for 1 minute or until golden, then drain on absorbent paper. 

Add all of the eggs to the curry sauce with the coconut oil, cover with a lid and simmer on low for 20 minutes. Season to taste and garnish with coriander to serve.