I used to think eggs were just for breakfast, baking and basting. Well, that was until I discovered the wonderful world of egg curries thanks to my mom. There are so many versions and they all taste so different that whenever I don’t have anything else in the fridge, I turn to this trusted egg curry recipe. This Sri Lankan take on curried eggs takes about 15 minutes to make and it’s high in protein, low in calories and tastes great. Let’s get started.
Quick Curried Eggs – Recipe
- 1 Tbsp. canola oil
- 3 eggs, whisked together with salt
- ½ red onion, chopped
- Few curry leaves
- ½ tsp. mustard seeds
- ½ tsp. fennel seeds
- 3 Tbsp. spicy curry powder; this will impart the majority of flavor so choose a good quality one (mine was a roasted blend of dried red chilies, coriander seeds, fennel seeds, cumin seeds, peppercorns and turmeric)
- 1 small ball tamarind pulp, soaked in ¼ cup warm water
- ½ tsp. salt, or to taste
- 1 tsp. fenugreek seeds
- 2 ½ cups water
- ½ cup milk
- Handful dried shrimp or Maldives fish (optional)
- Heat frying pan, grease with a little bit of butter or oil and add eggs to make an omelet. Cut it up into 1/2” squares. Set aside.
- Heat oil in large heavy bottom, non-stick pan on medium-high, add onions, curry leaves, mustard seeds and fennel seeds and sauté until onions are slightly translucent, 2 -3 minutes.
- Add spicy curry powder, tamarind mixture, fenugreek seeds, salt and water. Stir together until well combined and let simmer until sauce thickens, 5 minutes.
- Add eggs and dried shrimp or Maldives fish, if using, and stir through. Let the eggs soak up the sauce and puff up, 1 – 2 minutes. Taste test seasoning and adjust if necessary.
- Turn off heat, add milk and stir through. Let it stand for another minute to give the eggs a chance to absorb as much sauce as possible.
Dish out and serve garnished with curry leaves with a side of rice, roti or chapatti. It’s quick, easy and delicious!