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Sri Lankan-style breakfast

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the milk rice

  • 195g/7oz Jasmine rice, well rinsed
  • 1 pandan leaf
  • 2 cardamom pods
  • 120ml/4fl oz coconut milk
  • pinch salt

For the egg curry

  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 5 garlic cloves, finely chopped
  • 12 curry leaves
  • 2 green chillies, split
  • 1 cinnamon stick
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground fenugreek
  • ½ tsp chilli powder
  • 1 beef tomato, chopped
  • 400ml/14fl oz coconut milk
  • 1 tbsp palm sugar
  • 4 dried anchovies
  • 3 free-range eggs, hard-boiled and shelled

For the sambal

  • 200g/7oz grated fresh coconut
  • 2 limes, juice only
  • 1 red onion, chopped
  • 1 tsp chilli powder
  • 1 tbsp sweet smoked paprika
  • 1 tsp caster sugar
  • 50–100ml/2fl oz–3½fl oz coconut milk, to loosen

To serve

  • 1 papaya, peeled and cut into chunks
  • 1 mango, peeled and cut into chunks

Method

  1. To make the milk rice, place the rice, pandan leaf and cardamom pods in a saucepan with 235ml/8fl oz water. Simmer until reduced. Add the coconut milk and season with salt. Continue to cook until overcooked and sticky.

  2. Line a baking tin with baking paper. Tip the rice mixture into the tin to set. Leave to cool then tip out and cut into slices.

  3. To make the egg curry, heat the oil in a saucepan over a medium heat and fry the onion, garlic and curry leaves. Add the chillies, spices and tomato. Add the coconut milk, 200ml/7fl oz water, palm sugar and dried anchovies and simmer until thickened. Then add the eggs.

  4. To make the sambal, blend all of the ingredients together in a blender or food processor and then loosen with the coconut milk.

  5. Serve the curry with the rice, sambal and papaya, mango alongside.

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