Sri Lankan Egg Curry

Ingredients

• 6 eggs, boiled
• 1 can coconut milk
• 2 onions, sliced
• 1 tbsp roasted curry powder
• 1 tsp kashmiri chilli powder
• 1 tsp turmeric
• 1 inch cinnamon stick
• 20 curry leaves
• 1 pandan leaf if you have one
• 1 tbsp tamarind pulp
• 3 tbsp coconut oil

Method

1. Fry the boiled eggs whole in coconut oil till the outsides blister and go golden. Take out.
2. Cinnamon, curry leaves, pandan and onions in the same oil, 8 minutes.
3. Curry powder, chilli, turmeric — 30 seconds on low.
4. Thin coconut milk, tamarind and salt. Simmer 10 minutes.
5. Eggs back in, then the thick coconut cream. Heat through, don't boil.
6. The gravy should be thin and pourable. Rice or roti.