Easy Sri Lankan Egg Curry Recipe (Creamy Coconut Milk & Soft-Boiled Eggs)

This egg curry is slightly different from the usual Sri Lankan egg curry. Traditionally, the eggs are fully boiled, cut in half, and simmered in the gravy, often resulting in overcooked yolks.

This version is perfect for those who love a rich curry and a soft, jammy yolk. It gives you the best of both worlds, creamy coconut curry with perfectly cooked eggs.

If you’re in the mood for fully boiled eggs in your egg curry , simply let the curry simmer a little longer after adding the eggs until the yolks are fully set.

So let's get cooking!

Ingredients :

• 4 eggs

• 1 tbsp oil

• 1 clove garlic, chopped

• 1 tbsp diced onions

• 2-inch cinnamon stick

• 5–6 curry leaves

• 3-inch pandan leaf

• ¼ tsp mustard seeds

• ¼ tsp fenugreek seeds

• 1 tsp salt (adjust to taste)

• ½ tsp turmeric powder

• 1 cup thick coconut milk

• ⅛ cup water

• ¼ lime (juice)

Directions:

1. Boil the Eggs

   Add the eggs to a pot of boiling water and cook for about 7 minutes for a soft, jammy yolk. If you prefer fully cooked yolks, boil a little longer (8-9 minutes). Once done, immediately transfer the eggs to an ice bath to stop the cooking. Peel and set aside.

   
   

2. Prepare the Tempering (Flavor Base)

   Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter, then add the fenugreek seeds, cinnamon, garlic, onions, curry leaves, and pandan leaf. Sauté until fragrant and the onions turn slightly translucent.

   
   

3. Build the Curry

   Mix turmeric and salt with the aromatics, then pour in the water and coconut milk and stir continuously. Let it gently simmer for 1–2 minutes on medium heat.

   
   

4. Add the Eggs

   Gently add the boiled eggs into the curry. Let them simmer for about 30 seconds. If you prefer firmer yolks, simmer longer. Taste and adjust the salt if needed.

   
   

5. Serve

Turn off the heat and squeeze in ½ tsp fresh lime juice. Serve warm with rice, roti, or bread.

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