Sri Lankan cuisine is all about fragrant spices blended with frothy coconut milk. Some day soon I will try my hand at making a full Sri Lankan supper, with appams and all, but for now, let's stick with the egg curry; miraculously, it is made from simple pantry ingredients.
I got the recipe for the Sri lankan curry powder from Madhur Jaffrey's World Vegetarian, a fat and lovely tome full of unusual regional recipes.
Sri Lankan Curry Powder
To make this curry powder, toast the following spices ever so slightly and then grind them to a fine powder:
- 2 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 1 1⁄2 tbsp. cumin seeds
- 1 tsp. fenugreek seeds
- 1⁄2 tsp. mustard seeds
- 3 sprigs curry leaves (dried on a low heat)
- 1 tbsp. dry coconut flakes
- 1 1⁄2 tsp. raw rice
Egg Curry with a Sri Lankan Spice Mix
- Saute 2 medium sliced onions and 1 sprig of curry leaves in 2 tsp. oil.
- Add salt, pepper, Sri Lankan curry powder (recipe above), turmeric, red chilli powder (all to taste) and stir fry for a minute.
- Add a can of tomato puree, a can of coconut milk and a handful of minced cilantro.
- Simmer for a few minutes, then add 4 or 5 quartered boiled eggs and serve on a bed of freshly steamed rice.
- To make regular egg curry, add ginger, garlic and garam masala instead of the Sri Lankan curry powder.
- You could use vegetables like peas, carrots, cauliflower and potato instead of eggs to make an equally delicious vegan curry.