If you have my book Serendip you already have a large number of my favourite Sri Lankan recipes – this is a new one for you! If you don’t have it then here’s one to get you started.
A curry that my vegetarian Grandmother used to love, it was full of goodness and was really tasty.
Deep frying a peeled egg gives it a tofu like exterior that absorbs the gravy.
6 eggs, plunged into boiling water for 5 minutes, then refreshed in iced water
200 ml (7 fl oz) vegetable oil, for deep- frying
1 teaspoon chilli powder
1 teaspoon cumin seeds
½ teaspoon ground turmeric
1 tablespoon Maldive fish flakes
1 onion, finely chopped
2 small green chillies, finely chopped
1 sprig of curry leaves, leaves picked
3 cm piece of pandanus leaf
¼ teaspoon dill seeds
3 cm piece of cinnamon stick
350 ml (12 fl oz) coconut milk
Carefully peel the cooked eggs, then prick them all over with a fork and lightly salt them.
Heat the vegetable oil to 180C or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the eggs for 1 minute or until golden, then drain on absorbent paper.
Place all the remaining ingredients in a heavy-based saucepan and simmer over medium heat for 8 minutes or until the onions are soft and the sauce has thickened. Add the eggs and cook for another 5 minutes, then season to taste.
If you try this recipe please post a comment with what you thought and even a photo of your dish! It would be exciting to see everyone’s different takes on it.