Sri Lankan egg curry

Eggs are where its at this year! Cook this curry a few nights ahead to really develop its exotic flavours.

Recipe «Sri Lankan egg curry» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 8 eggs, 2 tbsp rice bran oil, 1 brown onion, finely chopped, 2 long fresh green chillies, finely chopped, 3 garlic cloves, crushed , 3cm-piece fresh ginger, peeled, finely grated, 12 fresh curry leaves, 1 tbsp curry powder , 3 tsp Jeeny's Roasted Shrimp Paste, 1/2 tsp ground turmeric, 1/2 tsp ground fennel, 3 ripe tomatoes, chopped, 2 x 270ml cans coconut milk, Chopped fresh coriander, to serve, Sliced fresh green chilli, extra, to serve, Steamed basmati rice, to serve.

Ingredients:

• 8 eggs 
• 2 tbsp rice bran oil 
• 1 brown onion, finely chopped 
• 2 long fresh green chillies, finely chopped 
• 3 garlic cloves, crushed 
• 3cm-piece fresh ginger, peeled, finely grated 
• 12 fresh curry leaves 
• 1 tbsp curry powder 
• 3 tsp Jeeny's Roasted Shrimp Paste 
• 1/2 tsp ground turmeric 
• 1/2 tsp ground fennel 
• 3 ripe tomatoes, chopped 
• 2 x 270ml cans coconut milk 
• Chopped fresh coriander, to serve 
• Sliced fresh green chilli, extra, to serve 
• Steamed basmati rice, to serve 

Instructions

1. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 4 minutes. Cool under cold water. Peel.
2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Stir in the onion for 8 minutes or until golden. Stir in chilli, garlic, ginger, curry leaves, curry powder, shrimp paste, turmeric and fennel for 1-2 minutes or until aromatic. Add tomato. Cook, stirring occasionally, for 2 minutes. Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until curry thickens.
3. Add the eggs. Cook for 2 minutes. Season. Sprinkle with coriander and extra chilli. Serve with rice.