Egg curry (Muttai kari) from A Feast of Serendib: Recipes from Sri Lanka (page 57) by Mary Anne Mohanraj

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute onions for pearl onions.

  • jenburkholder on January 27, 2024

    This was so lovely, mild, sweet, and creamy, just absolute comfort food. Good textural contrast from the raisins and the cashews. Served with pol sambol and a rather fiery stir-fried cabbage (and rice, of course!)

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