Editorial sample recipeSri LankanbeginnerVegetarianHalalGluten-FreeDairy-Free

Sri Lankan Spiced Coconut Egg Curry With Lemongrass

Name: Sri Lankan Spiced Coconut Egg Curry With Lemongrass
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 6 piece large eggs, hard-boiled and peeled; 400 ml coconut milk, full-fat; 1 piece lemongrass stalk, bruised and cut into 2-inch segments; 0.5 tsp fenugreek seeds; 1 tsp fennel seeds, lightly crushed; 0.5 tsp ground turmeric; 1 medium red onion, finely diced; 1 tbsp coconut oil

Hard-boiled eggs simmered in a coconut gravy flavored with lemongrass, crushed fennel seeds, and tempered fenugreek.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Sri Lankan Spiced Coconut Egg Curry With Lemongrass

AI illustration

Technique to learn

Egg Score Braising

Scoring cooked hard-boiled eggs so they absorb flavors while gently simmering in a fragrant coconut gravy.

Instructions

Step 1: Make 3 to 4 shallow vertical slits on each hard-boiled egg so the curry flavor penetrates inside.
Step 2: Heat coconut oil in a medium saucepan over medium heat; add fenugreek seeds and crushed fennel seeds, cooking for 30 seconds until fragrant.

Step 3: Add diced red onion and bruised lemongrass segments; cook for 4 minutes until onions are translucent.

Step 4: Stir in ground turmeric and 1 teaspoon of salt, then pour in 400 ml of full-fat coconut milk and 50 ml of water.

Step 5: Bring the broth to a gentle simmer over medium-low heat, stirring occasionally for 5 minutes.

Step 6: Add the prepared hard-boiled eggs into the simmering coconut curry and cook gently for 6 to 8 minutes until gravy thickens slightly.

Cooking tips

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.

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