For the final day of this week’s BM under Sinhalese cuisine, is this creamy and delicious Sri Lankan style Egg curry. It is called Bittarai Kirihodi and the recipe is from Raghavan Iyer’s 660 Curries cookbook. This is a simple every day curry that is made in many Sri Lankan homes.I made all of this week’s Sri Lankan dishes for our weekend lunch. All of the dishes revolved around coconut, a very important ingredient in Sri Lankan cuisine. Dal Mallum and Kale Mallung had grated fresh coconut in them while today’s egg curry is cooked with coconut milk. It provides a nice base to the curry and also gives a creamy balance to the pungent chilies.This way of making Egg curry is very different from how I usually make whole egg curry. I add some tomato puree or chopped tomatoes or tamarind pulp to make the gravy tangy. But this Sri Lankan version only has coconut milk flavored with untoasted curry powder. I was worried if the family would it, but even my kids loved it – so that is good news.The freshly made Sri Lankan spice blend made with mostly dark colored spices is highly aromatic.The spices are not toasted or roasted, so it’s best to mix it with onion or garlic. If the spice blend is added directly to hot oil, they will most likely burn and turn bitter. Serve this curry with steamed rice and enjoy!! For a vegan version of theis dish, substitute the eggs with baby boiled and peeled potatoes – poke the potatoes with a fork to allow the sauce to be absorbed. Lets check out what my fellow marathoners have cooked today for BM# 84.
