Mild Egg and Potato Curry

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.

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