Bittarai Kirihodi (Egg and Milk Gravy)

This is a simple Sri Lankan egg curry and the "milk" in this case is coconut milk, rather than cow's milk.

I was reluctant to try egg curries for ages. They just didn't sound appealing to me. Eggs and curry didn't really seem like a natural match and I wasn't sure how I felt about it. But every egg curry I've tried so far -- and there have been several -- has been fantastic!
TM and the Kidlet were both particular fans of this one, so I wanted to make sure I got it written up promptly. (It looks like one of the other egg curries we made a while back missed getting posted, so I'll have to try to correct that at some point.)

Bittarai Kirihodi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredeints

• 2 Tbsp. canola (or other neutral) oil
• 1/2 tsp. fenugreek seeds
• 1-2 (3") cinnamon sticks
• 1 onion, chopped
• 2 fresh green Thai or finger chilies, halved lengthwise
• 2 tsp. untoasted Sri Lankan curry powder
• 1 (400mL) can coconut milk
• 1/2 tsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 6 extra-large eggs¹, hard-boiled and peeled

Directions

1. Heat the oil over medium heat.
2. Add the fenugreek seeds and cinnamon sticks and sizzle for ~30 seconds.
3. Add the onion and chilies and cook for ~5 minutes.
4. Add the curry powder and cook for ~30 seconds.
5. Add the coconut milk, salt, and turmeric and stir to combine.
6. Add the peeled eggs (whole) and simmer, basting often, for 5-10 minutes.
7. Serve with rice and whatever veggies you prefer.

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¹ Iyer calls for either extra-large or jumbo eggs. I just ended up using large since that's what I had on hand. If you only have smaller eggs available, you may want to consider adding one or two extras. Or, alternatively, just do it with six and see how much sauce you have left over after eating them. If there's a lot of extra sauce, you can always boil up some more eggs and simmer them in the leftover sauce the next day! ^Back