As much as I cook Sri Lankan and Italian food in my kitchen, I do Indian and Mexican too. (I love Mexican cuisine too) I’m never bored of eating all these food, never ever. This egg masala curry is something I mostly do accompany with my biriyani or roti. Cooked this again a couple of days ago to take away for friend’s home. Absolutely delicious.

1.first of all we need to season our hard boil eggs. So heat a pan with 2tbs of oil and add pinch of salt, 1/4tsp chilli powder, 1/4tsp turmeric powder. Add 10-12 hard boiled eggs lightly slit on each and season couple of minutes in low heat and leave aside. 

2.heat a sauce pan with 2-3tbs oil and add 2 cardamom pods, 1 small cinnamon stick and fry. 

3.now add 2 finely chopped large onions, 2 finely minced garlic cloves, 1 finely grated small ginger piece, 3 split green chilies and 5-6 curry leaves. Sauté until onion are translucent in medium heat.

4.add 2tbs tomato purée and combine all together.

5.add 2 finely chopped large tomatoes and mix with onion mixture and cook in medium heat with 1tsp chilli powder, 1/2tsp turmeric powder, 1/2tsp cumin powder, 1/2tsp coriander powder, 1/2tsp garam masala powder and salt. 

6.after about 3-4 minutes add 1/2cup of water and cook another 4-5 minutes. 

7.add 1cup of coconut milk and stir, bring it to boil and Simmer in medium heat with seasoned eggs for about 4-5 minutes and sprinkle some freshly chopped parsley.