Ingredients:
- Eggs- 4, plunged into boiling water for 5 minutes and then refreshed in cold water.
- Oil- 1 tbsp + enough to shallow fry the eggs
- Cumin seeds- 1/2 tsp
- Cinnamon stick- 1 inch piece
- Onion- 1 medium, thinly sliced
- Green chillies- 2 small, slit lengthwise
- Curry leaves- a sprig
- Chilli powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Maldive fish flakes - 1/2 tbsp
- Pandanus leaf- 1 inch piece
- Dill seeds- 1/4 tsp
- Coconut milk- 1 cup
- Salt- to taste
Method:
- Peel the cooked eggs, prick them all over with a fork and lightly salt them.
- Heat enough oil in a pan and fry the eggs until golden, flipping sides as and when required. Drain on paper towels and keep ready.
- Into a wok, tip in all the other ingredients and simmer for about 8 to 10 minutes or till the onions have become soft and the sauce has slightly thickened.
- Add the eggs and continue to cook for 5 more minutes.
- Season with enough salt, give a final stir and take it off the fire.
- Serve with appam, idiyappam, roti or even bread.
http://mykitchenantics.blogspot.co.uk/2012/09/sri-lankan-egg-curry.html
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