Sri Lankan egg curry(mildly spiced).

How to boil eggs for the egg curry.Use a medium-sized deep pot to boil the eggs. The pan should be large enough to hold the eggs without crowding them.

Pour in the water(3-4 cups) and add 2 teaspoons of salt, and let the water boil until bubbles appear on the surface.

Once the water boils, reduce the heat and use a ladle(spoon) to gently add the eggs into the boiling water.

Immediately reduce heat to simmer, cover with a lid and cook for 10-12 minutes.

Once the eggs are cooked for 12 minutes, remove the pan from the stove.

Keep the eggs for an extra 2 minutes. Then place the pan under running water and let the eggs cool.

When the eggs are cooled, gently tap the eggs over a hard surface and peel the shells off..

How to cook the egg curry.In a separate pan, pour in the oil(3 tbsp), sauté curry leaves(1 sprig, substitute with 1 bay leaf), sliced onions(1 medium-sized), garlic(4 cloves sliced fine), green chillies(2), tomato(1 medium chopped, optional), cinnamon(1″ piece).

Cook until onions are soft and the garlic slices turn golden in colour.

Add turmeric(1 tsp), curry powder(1 teaspoon), red chilli powder(1/2 teaspoon, optional), fenugreek(1/2 teaspoon).

Over medium heat, cook until all the spices are combined, 2-3 minutes.

Pour in the coconut milk(1 cup, add 1/2 cup more for extra gravy).

Season with salt and add the Maldive fish(optional). gradually bring to a boil.

Once boiled(keep an eye so that the gravy doesn’t spill over), immediately reduce the heat and let the gravy slow-simmer for 5 minutes.

When you notice the gravy thickening, gently add the hard-boiled eggs to the gravy and slow-simmer for a few more minutes. 7-10 minutes and serve warm.