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Sri Lankan egg, potato & bean curry


  • Soft boil the eggs for 7 mins. Then rinse in cold water, peel and set aside.
  • Heat 1-2 tbsp oil in a wok (or large non-stick pan) and gently saute the garlic, onions and potatoes. Then add the spices and toss to coat well and toast. Add the coconut cream and stock. Mix well and gently cook until thick and fragrant and the potatoes are collapsing a bit. Taste for seasoning.
  • When ready, heat the oil for deepfrying to 180°C and prick the eggs all over with a fork. Then fry for about 5 mins until golden brown all over. Drain well on kitchen paper towels.
  • Add the eggs with the coriander and beans to the curry. Then toss well and cook for about another 5 mins until the beans are cooked.
  • Serve with steamed rice on the side.


  • 8 eggs
  • vegetable oil
  • 1 garlic clove, crushed
  • 2 small onions, chopped
  • 6-8 chats (baby potatoes), peeled & quartered
  • 2 tspn curry spices
  • 1 tspn fennel seeds
  • 1 tspn ground coriander
  • 1 tspn turmeric
  • 1 tspn cumin
  • 1 cinnamon stick
  • 2 cups coconut cream
  • 1 cup vegetable stock
  • 3 tbsp chopped fresh coriander
  • 8 green beans, topped, tailed & cut into lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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