Sri Lankan · beginner
Sri Lankan Spiced Coconut Egg Curry With Lemongrass
Hard-boiled eggs simmered in a coconut gravy flavored with lemongrass, crushed fennel seeds, and tempered fenugreek.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Make 3 to 4 shallow vertical slits on each hard-boiled egg so the curry flavor penetrates inside.
- 02
Heat coconut oil in a medium saucepan over medium heat; add fenugreek seeds and crushed fennel seeds, cooking for 30 seconds until fragrant.
- 03
Add diced red onion and bruised lemongrass segments; cook for 4 minutes until onions are translucent.
- 04
Stir in ground turmeric and 1 teaspoon of salt, then pour in 400 ml of full-fat coconut milk and 50 ml of water.
- 05
Bring the broth to a gentle simmer over medium-low heat, stirring occasionally for 5 minutes.
- 06
Add the prepared hard-boiled eggs into the simmering coconut curry and cook gently for 6 to 8 minutes until gravy thickens slightly.
A LITTLE KITCHEN KNOW-HOW
Egg Score Braising
Scoring cooked hard-boiled eggs so they absorb flavors while gently simmering in a fragrant coconut gravy.
Notes from the kitchen
- Slitting the egg whites lets the aromatic coconut gravy soak into the yolks without breaking the eggs.
- Keep heat at a low simmer after adding coconut milk to maintain a smooth, silky sauce texture.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
