Sri Lankan Style Egg Curry

Sri Lankan Style Egg Curry: Many variations of egg curries abound, this one uses coconut milk, a signature ingredient found in Sri Lankan dishes to add a certain silky creaminess to the overall curry experience.
Serves 4-6 people





Ingredients:
  • 4 hard-boiled eggs
  • 2 tbsp coconut oil
  • 1/2 tsp fenugreek seeds
  • ¼ tsp mustard seeds 1 or 2 cinnamon stick
  • 1 medium onion, finely chopped
  • 1-2 bay leaves
  • 2 cloves
  • 1 sprig curry leaves
  • 1 to 2 green chilies
  • 2-inch knob of fresh ginger, peeled and grated into a paste
  • 3 to 4 cloves of garlic, smashed 1 can (13.5 oz) unsweetened coconut milk
  • 1 tsp salt 1 tsp ground turmeric
Method:
1)  Over medium-high heat, heat coconut oil in a saucepan with wide-bottom. Add fenugreek seeds, mustard seeds, cinnamon stick. Cover the pan to allow for the mustard seeds to stop popping, for 30 seconds to a minute. Add the onions, bay leaves, cloves, curry leaves, chilies, ginger, and garlic, cook for 5 to 10 minutes, or until the onions become caramelized and appear golden brown in color.
2)  Add the coconut milk, salt, and turmeric to the mixture. Stir to combine and bring the flavors together.
3)  Gently add the eggs and simmer the curry uncovered, pouring the sauce over the eggs to cover and allow the eggs to bathe in its flavors.
4)  Simmer on low heat until the sauce thickens for 10-12 minutes.
  • 1 lb boneless beef chunks, cut into
  • 1-inch cubes
  • 1 tsp cayenne or red pepper
  • 3/4 tsp turmeric, ground
  • 4 to 5 Yukon gold potatoes, peeled, cut into
  • 1-inch cubes, submerged into cold water to prevent browning
  • 3 tbsp coconut oil
  • 3 to 4 cardamom pods
  • 2 fresh bay leaves
  • 1 cinnamon stick
  • 1 medium onion, diced
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 can unsweetened coconut milk
  • 2 medium tomatoes, diced
  • ¼ cup apple cider vinegar
  • 2 tsp kosher salt Fresh cilantro, chopped for garnish

Method:
1 ) Prepare the beef the night before by marinating it in turmeric and pepper. Cover the bowl and refrigerate it overnight.
2 ) In a skillet over medium-high heat, add the oil and allow it to get heated. Add cardamom, cinnamon, bay leaves, and cook until the spices are aromatic. Add the onions and cook until golden brown or caramelized.Toss in the beef and potatoes. Continue to stir fry for 5 – 10 minutes.
3 ) Add cumin and coriander powder over the mixture and stir – fry for 2 more minutes.
4 ) Add the coconut oil, tomatoes, vinegar, and salt. Stir to deglaze the skillet and allow the flavors to come together.
5 ) Raise the heat and bring the mixture to a boil, reduce the heat, cover, and cook simmering the stew for 1 1 / 2 hours or until the beef cubes turn very tender.
Pairs well with – any variation of flatbreads or with steamed Basmati rice.


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