Take a shallow thick bottomed pan and heat oil in the pan.

Pierce the eggs so they do not burst when you are shallow frying them.

Shallow fry the eggs in the pan so that they are golden brown from outside and the skin turns crispy.

Take out the eggs and keep the aside. In the same pan add mustard seeds, curry leaves and whole red chillies broken into few pieces.

Add chopped onions and lightly fry them.

Add all spice powders, red chilli powder, Sri Lankan curry powder, turmeric powder, fennel powder and salt to the pan and cook everything for 1 minute.

Now add chopped tomatoes and cook everything so that tomatoes are well cooked and pulpy.

Add coconut milk and stir well. Bring the mixture to a rolling boil and add fried eggs to the curry. Add water if you think curry is too thick for your personal preference.

Reduce the heat and cook for 2-3 more minutes.

Serve it in a dish and garnish with fresh finely chopped coriander leaves.

Sri Lankan Egg curry goes best with Rice, appams and iddyappams or Sri Lankan string hoppers.