Bittara Hodhi (Curried Eggs)

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Title: Bittara Hodhi (Curried Eggs)
Yield: 6 Servings
Categories: Ceylon, Eggs


8 Eggs
1/2 Onion
1 Fresh chili
1/2 ts Turmeric
1 ts Salt
1 Litre oil
1 c Thick coconut milk
1/2 ts Chili powder
1/2 ts Cumin
1 ts Coriander
1/4 ts 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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