Bittara Hodhi (Curried Eggs)

Title:
Bittara Hodhi (Curried Eggs)

Yield:
6 Servings

Categories:
Ceylon,
Eggs




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini