Ready for a different sort of breakfast bowl?

Sri Lankan Egg Curry

There is nothing unusual about eating spicy food or a curry for breakfast if you live anywhere across Asia.  Curry for breakfast is one of our favourite things about travel but there is no reason not to eat a healthy nutritious curry at home. We think there is something special about starting the day with a super tasty– spicy even – dish to kick start the day and this traditional Sri Lankan dish hits all the notes perfectly and is even fast enough to make in the morning.

In Sri Lanka we have enjoyed this at breakfast served with string hoppers (Idiyappam – their slightly thicker version of rice vermicelli noodles). Basmati Rice is a fine, and quinoa or even a quinoa congee style would be great choices.

There are a few usual ingredients but they are worth the effort to find as they really make this dish something special. Make a trip to an Asian supermarket if needed (because it is so interesting too). We were lucky to be able to find fresh curry leaves and pandanus leaves at our local providore. Seal the remaining leaves and pop into the freezer for next time. Of course make this for dinner if your palate needs something more familiar at breakfast…

This particular recipe is base on a curry that Peter Kurvita‘s Grandmother used to love, full of goodness and delicious. Consider making a double batch and freeze one (without the eggs) for an even faster mid-week breakfast.

Traditionally the boiled egg is deep-fried which gives it a tofu like exterior which absorbs the curry but it’s a step we are happy to avoid….

You will need:

3-4 serves

6  x 8 minute boiled eggs (see previous boiled egg post). Use pan fried tempeh for a delicious alternative or if you need a vegan option.

1 teaspoon chilli powder

1 teaspoon cumin seeds

½ teaspoon ground turmeric or fresh

1 tablespoon Maldive fish flakes or bonito flakes (you could also substitute with fish sauce or anchovies if necessary – not quite the same but both still provide a salty pungent kick)

1 onion, finely chopped

2 small green chillies, finely chopped

1 sprig of curry leaves, leaves picked (or dried if you cannot source fresh)

3 cm piece of pandanus leaf (or dried if you cannot source fresh)

¼ teaspoon dill seeds

3 cm piece of cinnamon stick

350 ml (12 fl oz) coconut milk

To serve:

Your choice of rice/noodle/quinoa etc and some finely sliced shallots.

How to make:

1. Carefully peel the cooked eggs, then prick them all over with a fork and lightly salt them.

2. Heat the vegetable oil to 180C or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the eggs for 1 minute or until golden, then drain on absorbent paper.

3. Place all the remaining ingredients in a heavy-based saucepan and simmer over medium heat for 8 minutes or until the onions are soft and the sauce has thickened. Add the eggs and cook for another 5 minutes, then season to taste.

4. Serve with your choice of noodles/rice/quinoa and a scattering of chopped shallots.

Enjoy your nutrition-fuelled day!

Images and recipe by Samantha Mackie.

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