BEST! Sri Lankan Egg Curry with Coconut Milk

BEST! Sri Lankan Egg Curry with Coconut Milk! Easy step-by-step picture recipe for making Sri Lankan egg curry with coconut milk, locally known as Biththara Kirata (බිත්තර කිරට). If you are not a big fan of hot spicy curries but love less spicy mild curries, this egg curry is for you, a great way to use up those eggs in your fridge this week. You just need a few hard-boiled eggs, a few herbs & spices, and coconut milk to make this lovely mild egg curry.

It has many names (in Sinhalese) [Biththara = eggs]
‘Biththara Kirata’ (බිත්තර කිරට) = Egg Curry with Coconut Milk
‘Biththara Sudata‘ (බිත්තර සුදට) = White Egg Curry
‘Biththara Hodi’ (බිත්තර හොදි) = Egg Gravy (Curry)
‘Biithatahra Kiri Hodi’ (බිත්තර කිරි හොදි) = Egg White Gravy (Curry)
‘Biththara Kari‘ (බිත්තර කරි) = Egg Curry

Sri Lankan Curry-Variation

In Sri Lanka, you will find different types of curries depending on region and taste preferences. However, there are mainly two types of curries; spicy and milky/mild.

• Spicy (mirisata)-with less coconut milk or without coconut milk
• Milky/mild (kirata)-with a generous amount of coconut milk

Spicy curries are made with a lot of spices and less or no coconut milk while milky/mild curries are made with less spices and a generous amount of coconut milk.

Sri Lankan Egg Curry with Coconut Milk
About the Recipe

In this post, I will show you how to make the milky/mild or white version of egg curry.

Eggs are cooked in a mild curry gravy made with a generous amount of coconut milk and a few mild spices without using red chili powder.

This mild version of egg curry is made with a blend of a few spices (coriander, cumin, fennel, turmeric, and cinnamon) and fragrant herbs (curry leaves and pandan) with the addition of green chilies, garlic, and onions that is simmered in coconut milk for a less spicy taste with very little heat but lots of flavors.

Even though it is called white egg curry (Biththara Sudata‘ = බිත්තර සුදට, as you can see in the photos it is actually yellowish. That yellow color comes from turmeric. However, you can make it white without adding turmeric if you like it that way. But let me say this, turmeric is not just coloring and it has a lot of health benefits, so I use turmeric in my curries whenever possible.

I usually use 2 eggs per person but you can change the number of eggs you use according to your needs. You can cut the eggs in half just before you serve it, this way the eggs can absorb the flavors of the gravy.

Exotic Herbs & Ingredients
Used in This Recipe

Coconut milk (Pol Kiri, පොල් කිරි)

As the recipe name tells you, coconut milk is one of the key ingredients of this recipe. You can either use canned coconut milk or freshly squeezed coconut milk. However, being in Japan, I use canned ones as freshly squeezed coconut milk is not available here. You can also use coconut milk powder dissolving it in warm water.

Curry Leaves (Karapincha, කරපිංචා)

Fresh curry leaves are an essential ingredient in Sri Lankan cooking that has a distinctive, flavor and fragrance. Fresh or frozen curry leaves are preferred for the best flavor and aroma. If you cannot find curry leaves, just skip them as there is no substitute.

Pandan ((Rampe, රම්පේ)

Pandan leaves are widely used to flavor curry dishes along with curry leaves. Fresh or frozen pandan leaves are preferred for the best flavor and aroma. If you cannot find pandan leaves, just skip them as there is no substitute.

Green Chilies (Amu Miris, අමු මිරිස්)

In Sri Lanka, green chilies are widely used as a cooking ingredient. They add a milder heat and enhance the flavor of the curries beyond just pure heat.

Sri Lankan Curry powder (Thunapaha)

In this recipe, I used a 3-spice blend of coriander, cumin, and fennel for making this mild curry egg curry. It is known as Sri Lankan basic curry powder, 3-Spice curry powder, Unroasted curry powder (or Raw curry powder), or Thunapaha තුනපහ (in Sinhalese).

You can make it with either whole spices or store-bought ground spices.

If you are looking for a recipe for making Sri Lankan Roasted Curry Powder (Badapu Thunapaha, බැදපු තුනපහ), try this recipe.

useful tips

• Cooking curries in a clay pot is recommended.
• After adding coconut milk, gently keep stirring the curry to avoid curdling. This is very important to make a good curry when you use coconut milk.
• After you cook the curry, let it sit for a while. This allows the eggs to absorb the flavors of the curry and thicken the gravy, so you enjoy a much more enhanced flavor.
• Adjust the consistency of the gravy as you like. If you want your curry to have a thicker gravy, reduce the amount of liquid used, add coconut cream, or simmer your curry until it becomes thicker.

What to Serve with Egg Curry

Well, without a doubt, the best side dish to serve with any curry is rice. Plain rice can go with any curry, but it goes particularly well with curries that have a lot of gravy. The gravy seeps into the rice, forming a match made in heaven.

When you serve it with rice, you can have a few more side dishes to go along with it. I would suggest serving it with a good Pol Sambol (or salad) and a vegetable or/and lentil curry dish of your choice for a simple meal. But, rice is not the only thing that goes great with this egg curry. You can serve it with slices of bread, roti, or naan. My favorite way to serve it is with string hoppers.

more Sri Lankan recipes

Perfect Appa (Hoppers/Appam), Appa (Hopper/Apam) with Store-bought Rice Flour, Coconut Pancakes, Kokis (Rosettes), Chicken Kottu

curry recipes & curry powder recipes

Spicy Chicken Curry, Chicken Curry with Coconut Milk, Spicy Tuna Fish Curry, Tuna Fish Curry with Coconut Milk, Best Pork Vindaloo, Japanese Curry Rice (Karē Raisu), Red Chicken Curry, Red Lentil Curry (Parippu Kirata), Roasted Curry Powder, Thuna Paha Curry Powder, Homemade Japanese Curry Roux

Sri Lankan Egg Curry With Coconut Milk
(Step-by-step recipe)

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 2-4 (served as part of a rice and curry meal)

Ingredients

4 eggs, hard-boiled, peeled
1 onion, sliced
2 green chilies, sliced
1 teaspoon thunapaha (Sri Lankan basic curry powder)
1/4 teaspoon turmeric
1-3 clove garlic
1/2 teaspoon ground black mustard
1-inch piece of cinnamon stick
1/2 tsp Maldives fish, grounded (optional)
4 to 5 curry leaves, if available
1 piece of pandan leaf, if available
Salt to taste
300 ml thin coconut milk
100 ml thick coconut milk

Directions

Gather the ingredients.

Place all ingredients into a pot/saucepan except eggs and coconut milk. Mix well.

Add coconut milk to cover the contents and mix well.

Simmer for about 5 minutes over low heat without covering until the onion is soft, stirring occasionally.

Add thick coconut milk and give it a good stir. Simmer for a few minutes stirring occasionally.

Add boiled eggs and coat well in the gravy. Simmer for a few minutes longer stirring carefully.

Turn the heat off and allow it to sit for about 15 to 30 minutes until the curry gets thick.

Serve with rice, bread, naan, roti, or string hoppers!

Sri Lankan egg curry With Coconut Milk
Printable recipe

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