Sri Lankan rice and curry meals usually have one mild dish that helps offset the spicier dishes. This mild potato curry with egg is a great protein packed all in one dish. The potato curry is made creamy with coconut milk and also delicious with bread, roti or naan.
Ingredients:
4-5 large potatoes cut into big cubes
1 medium onion sliced or chopped
1 serrano chili (whole but with a slit down the length)
2 cloves of garlic cloves minced
10-15 curry leaves
1 small stick of cinnamon
1/2 tsp of turmeric powder
1/2 tsp of fenugreek seeds(available in Indian Grocery Stores)
1 cup of coconut milk
salt to taste
1-2 tsp of lime juice
2 cups of water(or as much as you need to boil the potatoes)
5-6 hard boiled eggs
Place all the ingredients (
except for the coconut milk and the lime) in a large pan. Bring to a boil and allow to cook until the potatoes become fork tender.
Add the one cup of coconut milk and allow to boil for another 2 minutes. Taste for salt here. The potatoes will absorb a lot of the salt while cooking so the gravy may need a little more salt. Add the boiled eggs at this point. I like to slice them in half so they absorb as much of the flavors of the curry. Then turn off the stove and as a final step add your lime juice. You just want a little (around 1-2tsp) The lime juice will brighten your dish. Now it is ready to serve.
Ingredients: 
