Sri Lankan egg curry (biththara hodi)
Soft boiled eggs in a golden coconut and tomato gravy, a quick, comforting curry for rice or hoppers.
- Time30 min
- LevelEasy
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the eggs in a pan of water for 8 minutes. Cool in cold water, then peel and halve them.
8 min - 2
Heat the oil in a pan. Fry the mustard seeds until they pop, then add the onion, garlic, ginger, chilli and curry leaves. Cook for 6 minutes.
6 min - 3
Stir in the turmeric, coriander and chilli and cook for 1 minute. Add the tomato and cook for 3 minutes.
3 min - 4
Pour in the coconut milk and salt and simmer for 8 minutes until thickened.
8 min - 5
Add the eggs, spoon the sauce over and warm through for 2 minutes. Serve with rice or roti.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.