Sri Lankan Egg Curry with Pol Roti

Ingredients

• 6 large Eggs
• 1 can Coconut Milk
• 1 medium Onion
• 2 small Green Chilies
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 1 tbsp Curry Powder
• 1 stick Cinnamon Stick
• 10 leaves Curry Leaves
• 1 tsp Salt
• 2 cups Rice Flour
• 1 cup Grated Coconut
• 0.75 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 6 large Eggs into a medium pot and cover them with cold water by at least 2.54 cm (2.5 cm). Bring the water to a rolling boil over high heat (100°C / 100°C), then immediately reduce the heat to low, cover the pot, and let the eggs cook for 10-12 minutes. Carefully drain the hot water, fill the pot with cold water and ice, and let the eggs cool for 5 minutes before peeling them; set the peeled eggs aside.
2. 2Finely chop the 1 medium Onion, 2 small Green Chilies, 2 cloves Garlic, and 2.54 cm Ginger. In a large heavy-bottomed pot (e.g., a 4-quart Dutch oven), cook the chopped onion, green chilies, garlic, and ginger over medium heat (148.9-162.8°C / 150-163°C) for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. 3Reduce the heat to medium-low (121.1-135°C / 120-135°C). Add the 1 tsp Turmeric Powder, 0.5 tsp Chili Powder, 1 tbsp Curry Powder, 1 stick Cinnamon Stick, and 10 leaves Curry Leaves to the pot. Cook, stirring constantly, for 1 minute until the spices are fragrant.
4. 4Pour in the 1 can Coconut Milk (approximately 13.5 fl oz or 400 ml). Increase the heat to medium (148.9-162.8°C / 150-163°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface.
5. 5Gently place the 6 peeled hard-boiled eggs into the simmering curry. Reduce the heat to low (93.33-107.2°C / 93-107°C), cover the pot, and let the curry simmer for 15-20 minutes, allowing the eggs to absorb the flavors. Stir in the 1 tsp Salt.
6. 6In a large mixing bowl, combine the 2 cups Rice Flour and 1 cup Grated Coconut. Gradually add the 0.75 cup Water, mixing with your hands, until a soft, pliable dough forms that is not sticky. Knead the dough for 2-3 minutes until smooth.
7. 7Divide the dough into 8-10 equal small balls, each about 3.81 cm (4 cm) in diameter. On a clean, dry surface, flatten each ball and roll it into a flat circle, about 10.16-12.7 cm (10-12 cm) in diameter and 0.3175 cm (0.3 cm) thick. Heat a large griddle or non-stick skillet over medium-high heat (176.7-190.6°C / 175-190°C). Cook each pol roti for 2-3 minutes per side, until lightly browned spots appear and the roti is cooked through.
8. 8Serve the warm Sri Lankan Egg Curry immediately with the freshly cooked Pol Roti.

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