Sri Lankan Egg Curry with Rice and Mallung
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Ingredients
- 8 eggs
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan roasted curry powder
- 10 curry leaves
- 300 g cabbage, roughly chopped
- 30 g desiccated coconut
- 2 tbsp coconut oil
- 300 g basmati rice
- 1 tsp mustard seeds
Nutrition (per serving)
- Calories
- 726 kcal
- Protein
- 24 g
- Carbohydrate
- 67.9 g
- of which sugars
- 7.1 g
- Fat
- 38.7 g
- of which saturates
- 26.5 g
- Fibre
- 5.9 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Cook the basmati rice according to the pack instructions.
- 3
Heat half the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 4
Add half the curry leaves and the sri lankan roasted curry powder, and fry for 1 minute, then add the coconut milk and simmer for 6 minutes.
- 5
Slide in the halved eggs and simmer for 2-3 minutes to heat through.
- 6
For the mallung, heat the remaining coconut oil in a separate pan, add the mustard seeds and remaining curry leaves, and fry for 30 seconds.
- 7
Add the chopped cabbage and desiccated coconut, and fry for 5-6 minutes until the cabbage is just tender.
- 8
Serve the egg curry hot with the rice and mallung.
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