Saturday, October 13, 2012

Sri Lankan-Style Hard-Cooked Eggs with Coconut Milk

This is a quick and easy dinner option that's remarkably delicious. The coconut milk and spices forms a rich, cinnamon sauce. Make sure you serve this with rice so you can enjoy all of the sauce.

One year ago: Braised Potatoes with Garlic and Bay Leaves
Two years ago: Pearl Couscous with Olives, Tomatoes, and Feta
Three years ago: Pasta Milano

Sri Lankan-Style Hard-Cooked Eggs with Coconut Milk (from 660 Curries)

2 tbsp canola oil
1/2 tsp fenugreek seeds
1 or 2 cinnamon sticks
1 cup finely chopped red onion
1 or 2 fresh green chiles, stems removed, cut in half lengthwise
2 tsp Untoasted Sri Lankan Curry Powder
1 can unsweetened coconut milk
1 tsp coarse salt
1/2 tsp ground turmeric
6 extra-large or jumbo eggs, hard-cooked and peeled

1. Heat oil in medium saucepan over medium heat. Sprinkle in fenugreeks seeds and cinnamon sticks and cook until spices sizzle and smell fragrant, 30 seconds.
2. Add onion and chiles and stir-fry until onion is light brown, 5 - 8 minutes.
3. Sprinkle in curry powder and cook 30 seconds.
4. Add coconut milk, salt, and turmeric.
5. Add eggs and simmer uncovered until sauce thickens, 5 - 10 minutes.
6. Serve, spooning the sauce over the eggs.

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