Sri Lankan Kiri Bittara (Egg in Coconut Milk)
Soft-boiled eggs in a delicate, spiced coconut milk gravy — a simple and comforting Sri Lankan staple.
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
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
Add coconut milk
Add turmeric and salt. Pour in coconut milk. Bring to a very gentle simmer — do not boil.
- 3
Add eggs
Add peeled boiled eggs. Simmer gently for 10 minutes until the curry is flavored and eggs are heated through.
- 4
Serve
Serve with string hoppers, kiribath, or rice. Halve the eggs before serving.
Pro Tips
- →
Don't boil the coconut milk — a gentle simmer prevents splitting.
- →
Score the eggs lightly so the curry penetrates.
- →
Fresh curry leaves are essential — dried are a poor substitute.
Variations
- •
Make spicier with Kashmiri chili
- •
Add sliced tomatoes for a tangier version
- •
Use quail eggs for a party presentation
Storage
Refrigerate up to 3 days. Reheat gently.
History & Origin
Egg curries have been part of South Asian cooking for centuries, and the Sri Lankan coconut milk version reflects the island's abundance of coconut and its distinct spice profile. It's particularly associated with Easter, when egg dishes are traditional.
Frequently Asked Questions
Can I use raw eggs?
Pre-boiled eggs are traditional. Raw eggs added to simmering coconut milk would set but wouldn't have the same texture.
What are curry leaves?
The aromatic leaves of the Murraya koenigii tree, fundamental to South Indian and Sri Lankan cooking. Find them fresh or frozen at Asian grocery stores.
Nutrition Facts
Per serving · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Sri-lankan Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes