Egg Cake Curry


Hi everyone! today I thought to share a Sri Lankan style egg recipe and there is a Indian version also to this dish.I got this recipe from my mom and she got it from her mom. And not to mention, Family favourite too. Here we are steaming the egg and using in a curry. egg cake is little bit similar to watalappam [ a famous sri lankan sweet dish] but spicy. Hope to post watalappam recipe soon as the Eid is near.



 For Egg Cake 

  • Egg                                    4
  • Onion Finely Chopped       1/2
  • Green Chili                          1
  • Turmeric                           a pinch
  • Chili                                   1/4 tsp
  • Cumin Powder                  1/4 tsp
  • Maldives Dry Fish Chips    1 tsp [optional]
  • Salt                                    per taste

 For Curry

  • Sliced Onion                    1/2
  • Fennel Seed                    1/4 tsp
  • Turmeric                           1/4 tsp
  • Chili                                  1/2 tsp
  • Cumin Powder                  1/2 tsp
  • Lemon Juice                     1/4 tsp
  • Salt to Taste
  • Oil                                    2 tsp
  • Cinnamon Powder         1/4 tsp
  • Thick Coconut Milk         1/2 cup
  • Thin Coconut Milk          1 cup


For Egg Cake

In a bowl Lightly beat the egg and add all the ingredients listed below  egg cake. Mix all Until well combined. Now pour the egg mixture in to a greased pan or a cup and steam for about 15-20 minutes until well cooked.

you can cook in a pressure cooker up to 4 whistle in medium flame , in a rice cooker or a steamer you can steam for 15-20 minutes. Remove it from stove and let it cool. run a knife around the cup and remove the egg cake carefully.

Cut the cake into square shapes or you desired and keep it aside.

For Curry

In a pan heat oil and add some sliced onion to temper. Meanwhile in a bowl add all the ingredients listed below curry except thick coconut milk and lemon give a good mix.

when the onion turned into golden colour add the milk mixture and cover with a lid. Cook it for 15 minute until onions are well cooked. Now add the egg cake and cook for 2 minutes.

Finally add the thick milk and lemon juice and let it boil without covering and immediately switched off the stove. Now you can serve the curry with rice.

wpid-img_20150915_230640.jpg                   wpid-img_20150916_131508.jpg


7 thoughts on “Egg Cake Curry

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