Bittara hodhi (curried eggs)
6 servings
Ingredients
| Quantity | 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 | |
Directions
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