Srilankan Egg Curry
I often crave Indian spices and flavors that are typically in high-carb dishes. To satisfy my cravings I invent healthier versions of these recipes using staples that I have at home. This tried and tested curry pairs so well with cauliflower rice that you can almost fool your body into thinking you’re eating carbs :-)
Ingredients
- Eggs - 4
- Coconut milk - I can
- Cilantro - half cup
- Thai chilies- 3
- Turmeric powder - 1/2 tsp
- Cumin seeds - 1/2 tbsp
- Coconut oil - 1 tbsp
- Salt to taste
Instructions
- 1
Hard boil the eggs
- 2
Blend the chilies, turmeric, cumin and cilantro to a coarse paste
- 3
In a pan, sauté the paste with the coconut oil.
- 4
When the raw smell is gone, dunk the can of coconut milk in it and add salt.
- 5
Cut the hard boiled eggs in to halves
- 6
When the coconut milk mixture starts boiling, drop the eggs into it.
- 7
Simmer and let the eggs cook in the curry for about 10 mins.
- 8
The egg curry is now ready! Serve with cauliflower rice and enjoy!
Cook it from the original
This recipe comes from goodfoodfighter.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodfoodfighter.com