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Super simple Sri Lankan Egg Curry that is creamy, easy to make and absolutely delicious. Boiled eggs are simmered in curry flavored in coconut milk gravy.


6 Servings

Total time

40 minutes


Sri lankan




  • 2 tbsp oil
  • 15 oz. can black beans
  • 1 2" cinnamon Stick
  • 1 large red onion (finely chopped)
  • 2 garlic cloves (finely minced)
  • 2 green Chilies, slit in half (use more chilies, if you like a spicier curry)
  • 2 tsp Untoasted Sri Lankan Curry powder
  • 1 14oz. canned Coconut Milk
  • 15 oz. can black beans
  • to taste Salt
  • 6 large Eggs, boiled* and peeled
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp fennel seeds
  • 15 oz. can black beans
  • 2 cardamom pods
  • 2 cinnamon stick
  • 15 oz. can black beans


  1. Grind all the ingredients for the curry powder into a fine powder. Store in an air tight container.
  2. Heat oil in a pan, add the fenugreek seeds and cinnamon sticks and cook till fragrant. Add the onions and green chilies; cook till the onions turn lightly browned around the edges, about 5~8 minutes.
  3. Add the curry powder and cook for 30 seconds. Add the coconut milk, salt and turmeric.
  4. Gently add the eggs and simmer, uncovered, basting the eggs very often, until the sauce starts to thicken, about 8~10 minutes.
  5. Serve immediately, spooning the sauce over the eggs.
  6. View the recipe instructions at Cook's Hideout

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