10 cubes ice
3 tbsp coconut oil
3 cloves of garlic (sliced)
7½ cm piece of ginger (roughly chopped)
3 fresh green chillies
1 Bombay (white) onion (roughly chopped)
3 sprigs fresh curry leaves
2 tsp roasted curry powder
2 tsp ground coriander
½ stick cinnamon
2 cloves (crushed)
2 cardamom pods (crushed)
3 pieces goraka
(soaked in hot water for
1 level tsp chilli flakes
1 tsp turmeric powder
1 x 400ml tin of
500ml vegetable oil
1 tsp salt
1 tsp black pepper
Take a medium sized mixing bowl and add 500ml water and the ice cubes. Make sure your eggs are at room temperature and set your timer for 6 minutes.
Place a high-sided saucepan on a medium to high heat and add around four inches of water. Bring it to a boil then lower the heat so that the water simmers gently. Gently lower in the eggs using a slotted spoon and start the timer. Once the timers up, remove the eggs and place in the iced water bath to stop them cooking then set aside.
Add the coconut oil to a large, high-sided frying pan and put on a medium to high heat. Once sizzling, add the garlic, ginger, chillies, onions and curry leaves. Fry for 2-3 minutes or until the onions start to soften and turn golden.
Add this mixture and all the remaining ingredients (except the vegetable oil) to a large saucepan. Cover and cook on a medium heat for 10 minutes, or until the oil starts to separate.
Peel your eggs carefully then add vegetable oil to a wok and place on a medium to high heat. When it is sizzling, add the eggs and fry until golden brown – this should only take a minute or two.
Cut the eggs in half, then add to the curry. Season to taste and serve.
This hands down has to be one of my favourite recipes from the whole book. Not only does it taste fantastic but it looks great too. This recipe is from Anoma, part of one of the many Sri Lankan families I visit each year.