Muttai Kulambu Sri Lankan Egg Curry Recipes

MUTTAI KULAMBU (SRI LANKAN EGG CURRY)

Muttai Kulambu (Sri Lankan Egg Curry) image

A recipe for Muttai Kulambu (Sri Lankan Egg Curry) from the cookbook, Sri Lanka: The Cookbook.

Provided by Tara

Categories Main

Time 35m

Number Of Ingredients 21

Ingredients

4 hard-boiled eggs
1 1/2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 medium onion (finely chopped)
6 fresh curry leaves
6 garlic cloves (cut into quarters)
2 green chillies (chopped)
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground turmeric
200 ml (7 fl oz, generous 3/4 cup) coconut milk
400 ml (14 fl oz, 1 2/3 cups) water
1 tablespoon Thool (curry powder: see recipe below)
1/4 teaspoon salt
20 fresh curry leaves
250 grams (9 ounces, 2 1/2 cups) ground coriander
50 grams (1 3/4 ounces, 1/2 cup) ground cumin
75 grams (2 3/4 ounces, 3/4 cup) fennel powder
20 grams (3/4 ounce, 3 tablespoons) ground fenugreek
250 grams (9 ounces, 2 1/2 cups) chilli powder
1 teaspoon ground turmeric
50 grams (1 3/4 ounces, 1/2 cup) ground black pepper

Steps:

Shell the boiled eggs, cut them in half lengthways and set aside.
Heat oil in a medium, lidded saucepan over low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the onion and curry leaves and stir-fry for a few seconds. Add the garlic, chillies, fenugreek and cumin seeds, and sauté until the onions are soft and turning golden.
Add the turmeric and give it a stir. Add the coconut milk, water, curry powder and salt, and mix well. Bring to the boil, then reduce the heat, half-cover the pan with the lid and simmer for 8-10 minutes until the sauce has thickened.
Gently slide in the halved eggs, then half cover with the lid again and simmer for a further 5 minutes. Taste for salt, then remove from heat and serve.

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