Sri Lankan Egg Curry

 Sri Lankan Egg Curry

Preparation Time:
5 miDifficulty:

Intermediate

Total Calories:
370 kcal

Cuisine:
Sri Lankan

Category:

Main Course

Curry

Ingredients:

• 4 large eggs
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 cup coconut milk
• Salt to taste
• Fresh coriander for garnish

Kitchen Tools Needed:

• Pan
• Spatula
• Knife
• Chopping board
• Measuring spoons

Instructions:

• Heat coconut oil in a pan over medium heat.
• Add mustard seeds and cumin seeds, and let them splutter.
• Add chopped onions, garlic, and ginger, and sauté until onions are translucent.
• Stir in turmeric powder and chili powder, cooking for another minute.
• Pour in coconut milk and bring to a simmer.
• Carefully add boiled eggs (peeled and halved) to the curry.
• Simmer for 2-3 minutes, allowing the flavors to meld.
• Season with salt to taste and garnish with fresh coriander before serving.

Macros:

• Total Calories: 370kcal
• Carbs: 10g
• Proteins: 20g
• Fats: 30g