This is a delicious and highly fragrant curry I made for my (mostly) vegetarian daughter. The whole eggs add important protein and are totally delicious. I served it on a bed of basmati rice that I spread over a large serving of baby spinach. The heat of the rice wilts the spinach down nicely and the greens add vitamins, minerals, and colour to the meal.
It is important that you make the Sri Lankan curry powder for the dish, it is unlike any store bought curry powder you will find. Enjoy!
Bittarai Kirihodi - Sri Lankan Egg Curry
adapted from Raghavan Iyer, 660 Curries
2 tbsp vegetable oil
1/2 tsp fenugreek seeds (methi)
2 cinnamon sticks, each 3 inches long
1 cup finely chopped red onion
2 fresh green Thai, cayenne, or serrano chiles, or to taste, stemmed and sliced lenghways.
2 tsp untoasted Sri Lankan curry powder *below
1 can (14oz) unsweetened coconut milk
1 tsp kosher or sea salt
1/2 tsp ground turmeric
6 extra large or jumbo eggs, hard-cooked and peeled
1. Heat the oil in a medium-size saucepan over medium heat. Sprinkle in the fenugreek seeds and cinnamon sticks, and cook until the spices sizzle, the fenugreek turns reddish brown, and the cinnamon smells fragrant, 15-30 seconds. Add the onion and chiles, and stir-fry until the onion is light brown around the edges, 5-8 minutes.
2. Sprinkle in the curry powder, stirring to cook the spices without burning them, about 30 seconds. then add the coconut milk, salt, and turmeric.
3. Gently add the eggs and simmer the yellow curry, uncovered, basting the eggs very often, until the sauce thickens slightly, 5-10 minutes.
4. Serve immediately, spooning the sauce over the eggs.
Sinhalese Kari Masala - Untoasted Sri Lankan curry powder
1 tbps coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
1/2 tsp cardamom seeds
1/2 tsp nutmeg
2 cinnamon sticks, broken up
Blend together in spice grinder or coffee grinder until the texture of fine ground black pepper. Store in tightly sealed glass jar.