Sri Lankan egg curry
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By sbs.com.au
Sri Lankan egg curry
Instructions
Prep:30minCook:30min
"This is a curry that my Grandmother used to love. It’s full of goodness and really tasty. Deep frying peeled eggs gives it a tofu like exterior that absorbs the gravy." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen
Updated at: Fri, 22 Nov 2024 08:26:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories336.1 kcal (17%)
Total Fat13.2 g (19%)
Carbs47.8 g (18%)
Sugars18.9 g (21%)
Protein7.4 g (15%)
Sodium236.1 mg (12%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6eggs
salt
200mlcoconut oil
for deep- frying
1 Tbspmaldive fish flakes
ground in a mortar and pestle
3 cmcinnamon stick
piece
pandanus leaf
3 cm, available from asian grocers
1 tspcumin seeds toasted
¼ tspdill seeds
1 tspchilli powder
3garlic cloves
roughly chopped
1onion
finely chopped
2green chillies
small, finely chopped
1 sprigcurry leaves
leaves picked
350mlcoconut cream
½ tspturmeric
grated
coriander leaves
to serve
Instructions
View on sbs.com.au
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