Chef, Restaurateur, TV presenter, Author, Consultant, Surfer, Fisherman and Family Man.



RECIPE: Sri Lankan Egg Curry

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.

Serves 6

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.

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