Sri Lankan Egg Curry or Biththara Kirihodi

Egg Curry or Biththara Kirihodi

Eggs are perhaps the most versatile protein available which is a favorite among much of humanity. Apart from the fried, boiled, poached and scrambled eggs, some cultures like cooking them. The Sinhalese in Sri Lanka like cooking eggs in coconut milk which they call “biththara kirihodi”. This is a great dish with rice, string hoppers, roti or parota.


  • 5 eggs hard boiled and shelled
  • 1/2 onion thinly sliced
  • 1 green chilli finely chopped
  • 3 cloves or garlic minced
  • 1/2 inch piece of ginger minced
  • 10 curry leaves
  • 2 inch piece of pandan
  • 1 inch piece of cinnamon broken
  • 2 pods of cardomom crushed
  • 2 tomatoes roughly chopped
  • 1 teaspoon of raw curry powder (recipe found here)
  • 1 teaspoon of chilli powder
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of salt
  • 1/4 cup of coconut cream
  • 1 tablespoon of lemon juice


  1. Prick the eggs with a toothpick or fork to enable the curry to absorb.
  2. Add all the ingredients and eggs, except the coconut cream, into a saucepan. Add water just enough to cover the eggs.
  3. Simmer for about 15 minutes until the liquid reduces by half.
  4. Add the coconut cream and cook for another 10 minutes.
  5. Remove from the heat and add the lemon juice.
  6. If you prefer, add 2 teaspoons of dried tuna flakes.
  7. Serve hot with rice, bread, roti, parota or string hoppers.

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