Sri Lankan Kiri Bittara (Egg in Coconut Milk)

About This Recipe

Kiri bittara is one of Sri Lanka's most comforting and simplest dishes — hard or soft boiled eggs simmered briefly in a pale, gentle coconut milk curry fragrant with fresh curry leaves, turmeric, and green chili. It's eaten for breakfast or as part of a rice and curry spread, and its gentleness makes it suitable for children and anyone recovering from illness. Despite its simplicity, it's deeply satisfying.

Ingredients

Serves 4

• 6 largeeggs, hard-boiled and peeled
• 400 mlcoconut milk
• 1 smallonion, finely chopped
• 2 clovesgarlic, minced
• 2 piecesgreen chilies, slit
• 1 sprigfresh curry leaves
• 1/2 tspturmeric
• 1/2 tspsalt
• 1 tbspvegetable oil

Instructions

1. 1

   Sauté aromatics

   Heat oil in a pan. Add onion, garlic, green chilies, and curry leaves. Cook over medium heat until onion is soft and fragrant, about 5 minutes.

2. 2

   Add coconut milk

   Add turmeric and salt. Pour in coconut milk. Bring to a very gentle simmer — do not boil.

3. 3

   Add eggs

   Add peeled boiled eggs. Simmer gently for 10 minutes until the curry is flavored and eggs are heated through.

4. 4

   Serve

   Serve with string hoppers, kiribath, or rice. Halve the eggs before serving.

Variations

• •

  Make spicier with Kashmiri chili

• •

  Add sliced tomatoes for a tangier version

• •

  Use quail eggs for a party presentation

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 3 days. Reheat gently.

Frequently Asked Questions