Yield: 6 servings
|1 cup||Thick coconut milk|
|½ teaspoon||Chili powder|
|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