Sri Lankan Egg Curry

Sri Lankan egg curry is a great dish. First time I made it was when we did an indian dinner with Anu, an SDSU/UCSB joint program student. She found the recipe for me. What makes it Sri Lankan is the use of fennel in the spice mix. It's your basic south Indian curry otherwise. Made it for BenandLisa et al. this weekend. 

You're supposed to food process the onions/garlic/ginger before you cook them, but I didn't feel like it. Sauteed 'em a bit, and then used a stick blender.  

Here it is blended, with tomatoes and coconut milk. Kinda thin.

Cooked the sauce down for maybe an hour. Colour/flavor got more interesting.

Sri Lankan Egg Curry recipe:

spice mix:

1t fennel

1t cumin

1t corriander

1t fenugreek

curry sauce:

1t mustard seeds

black pepper

2 onions

garlic

1" piece of ginger

~20 curry leaves

~1T chili powders (made it reasonably hot)

a chipotle

26 oz can tomatoes

stock

turmeric

14 oz can coconut milk

salt

23 hardboiled eggs

toast the seeds in a cast iron skillet on low heat for 5-10 min. 

cool. 

grind in a coffee grinder reserved for indian spices.

heat mustard seeds with oil in a covered pot, med/high heat.

let them explode a bit.

add onions/garlic/ginger/curry leaves, saute 5-10 min.

add chili powders, curry powder, grind some pepper

deglaze with chipotle, tomatoes, stick blender it

add coconut milk, turmeric, stock/bouillon cube, some salt

(I rinsed the cans with water and added that to the pot along with some super cooked down stock).

cook it down till the colour gets better and it tastes good.

have a friend peel a bunch of hard boiled eggs (cooked 20 min).

quarter them lengthwise, add to pot, stir lightly, cover

let it sit for 20 min or so for flavour to mingle.

served it with 2c brown 2c white post-apartheid south africa rice.

served 7 adults, with leftovers of curry, not rice.