Bittara hodhi (curried eggs)

Yield: 6 servings

Measure Ingredient
8 Eggs
½ Onion
1 Fresh chili
½ teaspoon Turmeric
1 teaspoon Salt
1 Litre oil
1 cup Thick coconut milk
½ teaspoon Chili powder
½ teaspoon Cumin
1 teaspoon Coriander
¼ teaspoon Fennel
1 Inch cinnamon stick

Hard boil the eggs. Slice the onion and chilli. Shell the eggs, sprinkle with the turmeric and salt and prick all over with a skewer to allow spices to get into the eggs. Heat the oil and deep fry the eggs until they turn a light golden brown. Drain and remove. Put the coconut milk in a pan and add the onion, chilli, chilli powder, cumin powder, coriander powder, fennel powder and cinnamon stick.

Cook over a low heat until the onion is soft. Cut the eggs in half, add to the pan and simmer for a further 2 minutes. Discard the cinnamon stick before serving.

From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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