Ceylon Egg Curry

by Ben Ford November 28, 2016

Ceylon Egg Curry

This is a slightly unusual curry dish but very, very tasty! If you are having this as a main meal two eggs per person would suffice, but just one egg per person for a light lunch or starter.

You will find pandan leaves and Maldive fish flakes in speciality Asian stores. Maldive fish flakes are made from skip-jack tuna and are used sparingly in Sri Lankan cooking to thicken and add a unique smoky flavour. 



6 eggs
200ml groundnut oil, for deep- frying
1 tbsp Maldive fish flakes, ground in a mortar and pestle
3 cm piece cinnamon stick
3 cm piece pandan leaf 
1 tbsp Ceylon Curry Powder
3 garlic cloves, roughly chopped
1 onion, finely chopped
2 small green chillies, finely chopped
5-6 curry leaves, crushed
350ml coconut milk
Fresh coriander leaves to serve


Bring a saucepan of water to the boil and add the eggs. Boil for 5 minutes before refreshing in iced water until cool. Peel the shells away carefully and then prick the eggs all over and lightly salt them. Keep to one side. 

Heat the groundnut oil in a saucepan to about 180c. If you don't have a thermometer to use try dropping a curry leaf into the oil, it should 'pop' when the oil is hot enough to cook with. 

As you wait for the oil to heat up combine all of the other ingredients in a saucepan and simmer gently until the onions are soft and the sauce has thickened up. 

Now deep-fry the eggs in the hot oil for 1 minute or until golden, then drain on kitchen towels. Add all of the eggs to the curry sauce and simmer for 4- 5 minutes. Season to taste and garnish with coriander to serve.


Ben Ford
Ben Ford


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