Sri Lankan Egg Curry

This recipe is adapted from Madhur Jaffrey's World Vegetarian. At the end of this book, there are some recipes for spice mixtures including the Sri Lankan curry powder. This is the first time I am making this curry powder and I loved it. I used it in this egg curry and the sauce was wonderful.  Instead of eggs, vegetables like potatoes, mushrooms, or okra can be cooked in it.

Sri Lankan Curry Powder

2 tbsps coriander seeds
1 tbsp fennel seeds
1 1/2 tbsps cumin seeds
1 tbsp fenugreek seeds
3 sprigs fresh curry leaves
1 tbsp dessicated coconut
1  1/2 tsps raw rice
1/2 tsp brown mustard seeds (I used black)

Spread the seasonings on a pan and roast lightly on medium flame till the spices are a shade darker. Cool and grind to a fine powder. Store in a tightly lidded jar.

Sri Lankan Egg Curry

 3 hard-boiled eggs
1 big onion, sliced
2 tomatoes, peeled and chopped
1 cup coconut milk
1 sprig curry leaves
1 tbsp Sri Lankan curry powder
salt, to taste
turmeric powder, pinch
red chili powder, to taste
oil
coriander leaves for garnishing

Heat oil in a pan. Saute sliced onions and curry leaves. Add salt, curry powder, turmeric powder and red chili powder and fry for 1 minute. Add tomatoes, and coconut milk and simmer for 2-3 minutes. Meanwhile, peel the eggs and make 4 lengthwise slits in the eggs without cutting them fully. Slip the eggs into the gravy, and carefully spoon the sauce over the eggs. Serve hot with rice.

Egg Korma

Here is the other recipe I tried from the magazine that Mom bought yesterday. If you do not eat eggs, then make the korma with paneer or mixed vegetables instead. 

Egg Korma
 

 2 eggs
1/4 cup grated coconut
1 green chili
1/4 tsp black cumin seeds (shah jeera)
1 onion
1 tomato
small piece ginger
1 garlic clove
1/8 tsp turmeric powder
1/8 tsp cumin powder
1/8 tsp coriander powder
a pinch chili powder
1/4 tsp garam masala powder
handful coriander leaves
1 sprig curry leaves
oil
salt

Boil eggs, shell, make slashes all around and keep aside. Chop onions, tomatoes, ginger and garlic and slit green chili. Heat oil in a pan. Fry the onions till transparent. Then, add chili, ginger and garlic and fry till they turn brown. Add the tomatoes and fry till pulpy. Add turmeric, coriander, cumin and chili powder and saute for a while. Meanwhile, grind coconut and shah jeera till smooth. I added little of the onion tomato mixture while blending to get a thicker paste. Add this to the pan and fry till raw smell goes. Add 1 cup water and salt and bring to a boil. Slip in the boiled eggs and simmer for few minutes, till gravy reaches desired thickness. Sprinkle garam masala and mix gently. Garnish with curry leaves and coriander leves. Serve hot with rice.

Corn Egg Curry

This is my go to dish when I am short on time or inspiration. Very simple to make and tastes great!

Corn Egg Curry

1 cup corn (I use frozen)
2 eggs
2 small onions, sliced
2 tomatoes, chopped
1" ginger, chopped finely
1 green chili, chopped
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/4 tsp turmeric powder
1/4 tsp garam masala
chili powder, to taste
salt, to tatse
oil
chopped coriander leaves, for garnishing

Boil water. Add corn and cook till done to your satisfaction. Drain water and keep aside. In a kadai, heat oil. Add jeera seeds and mustard seeds. When they splutter, add ginger and green chili. Fry for few seconds. Add onions and fry till onions are translucent. Add tomatoes and all the powders and salt and fry till tomatoes are soft. Add corn and fry for couple of minutes. Break the eggs into the pan. Be careful not to break the egg yolk. Cover and cook on simmer for 4-5 minutes or till the eggs are done to your satisfaction. Garnish with coriander leaves. Serve hot with rice.