Sri Lankan Egg Curry

Ingredients

• Fresh cilantro - For garnish
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Curry leaves - 10 leaves
• Cloves - 2
• Cardamom pods - 2
• Cinnamon stick - 1
• Turmeric powder - 1/2 teaspoon
• Curry powder - 2 teaspoons
• Ginger - 1-inch piece, grated
• Garlic - 3 cloves, minced
• Tomato - 1 medium, chopped
• Onion - 1 large, finely chopped
• Coconut milk - 1 can (400ml)
• Boiled eggs - 6

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Add the chopped onion, garlic, ginger, curry leaves, cinnamon stick, cardamom pods, and cloves. Sauté until the onions are golden brown.
3. Add the curry powder and turmeric powder. Stir well to coat the onions and spices.
4. Add the chopped tomato and cook until it becomes soft and mushy.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Gently add the boiled eggs to the curry sauce. Cover the pan and let it simmer for about 10 minutes to allow the flavors to meld together.
7. Season with salt to taste.
8. Garnish with fresh cilantro before serving.
9. Serve hot with steamed rice or roti.