Sri Lankan Egg Curry
Sri Lanka • halal_safe
How to Make Sri Lankan Egg Curry (Traditional & Healthy Version)
Sri Lankan Egg Curry is a beloved snack enjoyed by Malaysia's Sri Lankan community, especially in states like Penang and Selangor where multicultural cuisine thrives. This hearty vegetarian curry features hard-boiled eggs simmered in a fragrant blend of spices, santan (coconut milk), and locally sourced aromatics such as pandan and lemongrass. The result is a rich, satisfying dish with a creamy texture and a gentle heat that appeals to all ages. In Malaysia, Sri Lankan Egg Curry is often found at family gatherings, tea time, or as a light meal during festive occasions. Its vibrant orange hue and aromatic gravy make it an inviting addition to any Malaysian spread. The use of santan and local spices highlights the harmonious fusion of Malaysian and Sri Lankan flavors, reflecting the country's diverse culinary heritage. Opting for a healthy, homemade version allows you to control the ingredients and enjoy a snack that's both nourishing and delicious. Packed with protein and essential nutrients, this Sri Lankan Egg Curry offers a balanced, vegetarian option that's easy to prepare. The combination of eggs, coconut milk, and fresh herbs captures the essence of Malaysian multicultural cuisine while providing a wholesome choice for calorie-conscious food lovers.
Ingredients(for 1 bowl with 2 eggs and curry gravy)
- 4 Eggs (hard-boiled, local kampung eggs if available)
- 1 cup Santan (coconut milk) (fresh preferred)
- 1 medium Onion (finely sliced)
- 1 large Tomato (chopped)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 8-10 leaves Curry leaves (fresh preferred)
- 1 stalk Lemongrass (bruised)
- 1 Pandan leaf (tied in a knot) - optional
- 1 tsp Chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Salt (to taste)
- 1/4 tsp Black pepper (freshly ground)
- 1 tbsp Vegetable oil (can use olive oil for healthier option)
Instructions
- 1
Heat the vegetable oil in a medium pot over medium heat. Add sliced onions and sauté until golden and fragrant.
3 minutes
Use olive oil for a lighter, heart-friendly curry.
- 2
Add minced garlic, grated ginger, curry leaves, bruised lemongrass, and pandan leaf. Stir until aromatic.
2 minutes
Don’t skip curry leaves; they add authentic Malaysian aroma.
- 3
Stir in chili powder, turmeric, and coriander powder. Cook for 1 minute until spices release their fragrance.
1 minute
Adjust chili powder for desired spice level.
- 4
Add chopped tomatoes and cook until soft, forming a thick base.
3 minutes
Fresh tomatoes give natural sweetness and color.
Why This Dish is Healthy
This dish is a healthy choice as it delivers a balanced combination of protein, fiber, and good fats. Using fresh local ingredients and minimal oil reduces saturated fat, while santan provides medium-chain triglycerides that support energy. The inclusion of herbs and spices boosts metabolism and digestion, making Sri Lankan Egg Curry ideal for anyone seeking nutritious Malaysian vegetarian snacks.
Sri Lankan Egg Curry is rich in high-quality protein from eggs, healthy fats from santan, and essential vitamins like B12, vitamin C, and folate. Spices such as turmeric and ginger offer anti-inflammatory benefits. The addition of lemongrass and pandan provides antioxidants, while tomatoes add lycopene for heart health. This snack is naturally gluten-free and can be adapted for lower fat content by using light coconut milk.
Pro Tips
- 💡Tip 1: Use kampung eggs for richer flavor and better nutrition.
- 💡Tip 2: Tie pandan and lemongrass for easy removal before serving.
- 💡Tip 3: Simmer gently to avoid splitting the santan.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; add a splash of water if curry thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 225.0 kcal |
