Sri Lankan Egg Curry

          For all the Egg lovers, here is a delicious Egg Curry in the Sri Lankan style. It is more or less like any other egg curry. But the only addition is the coconut milk and the dry fish flakes. 
Instead, I added some fresh prawns which I shallow fried and ground to a paste. This curry is simply yummy and spicy too, which can be relished with either steamed rice, appam or idiyappam.

• 3-4 eggs, boiled & shelled
• 2 tbsp. oil
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cloves
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 2 onions, chopped
• 1 sprig curry leaves
• 2 green chilies, slit
• 1 tbsp. ginger-garlic paste
• 2 tomatoes, chopped
• 1/2 tsp. pepper powder
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tbsp. Maldive fish flakes / dried fish washed well and ground
• 1 cup coconut milk
• coriander leaves to garnish

          Prick the boiled eggs all over with a fork. Heat 1 tbsp. oil in a pan and shallow fry them till light brown in colour. Keep aside.

          Heat the remaining oil and temper with the bay leaves, mustard seeds, cumin seeds, fennel seeds and fenugreek seeds. Allow it to splutter.

          Then add the onion and sauté till brown. Add the ginger-garlic paste, fried fish paste and all the dry masalas mixed with a little water. Sauté well till the oil separates from the sides of the pan.

          Add the tomatoes and fry till well mashed up. Add the coconut milk, 1/2 cup water, curry leaves and green chilies and bring it to a boil.

          Gently drop the fried eggs and simmer, covered on low flame till the gravy is slightly thick. Serve with plain steamed rice,  garnished with coriander leaves.