Sri Lankan Egg Curry (Biththara Curry)

When there's no time to marinate meat, egg curry — biththara curry — saves the day. Hard-boiled eggs are lightly fried, then dropped into a fragrant coconut gravy so the spices cling to the whites. It's rich, mildly spicy and comes together with things most kitchens already have. Serve it over rice with a sambol and you have a full meal in thirty minutes.

A quick tip that makes a real difference: prick or lightly score the boiled eggs before frying so the flavour soaks in.

Ingredients

• 6 eggs
• 2 tbsp coconut or vegetable oil
• 1 large onion, finely sliced
• 3 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 sprig curry leaves
• 1 piece pandan leaf (rampe), optional
• 1 cinnamon stick
• 1.5 tbsp roasted Sri Lankan curry powder
• 1 tsp chilli powder, to taste
• 1/2 tsp ground turmeric
• 1 tomato, chopped
• 250ml coconut milk
• 1 tsp salt, to taste
• 1 tsp lime juice

Method

1. Boil the eggs: lower them into simmering water and cook for 9 minutes, then cool under cold water and peel. Prick each egg a few times with a fork or make shallow cuts around the surface.
2. Heat 1 tablespoon of the oil in a pan and lightly fry the eggs for 2–3 minutes, turning, until the whites are pale gold. Remove and set aside.
3. Add the remaining oil to the pan. Fry the onion, curry leaves, pandan and cinnamon over medium heat for 6–7 minutes until soft and golden.
4. Stir in the garlic and ginger for a minute, then add the curry powder, chilli powder and turmeric. Fry for 30 seconds until fragrant — don't let the spices burn.
5. Add the tomato and cook for 3–4 minutes until it collapses into the onions.
6. Pour in the coconut milk and salt, bring to a gentle simmer, and cook for 5 minutes to thicken slightly.
7. Slide the eggs in, spoon the gravy over them, and simmer very gently for another 5 minutes so they take on the colour and flavour. Finish with lime juice, taste for salt, and serve.