Bittara Hodhi (Curried Eggs) Recipe
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Ingredients : Bittara Hodhi (Curried Eggs) Recipe
8 Eggs
1/2 Onion
1 Fresh chili
1/2 tsp Turmeric
1 tsp Salt
1 Litre oil
1 cup Thick coconut milk
1/2 tsp Chili powder
1/2 tsp Cumin
1 tsp Coriander
1/4 tsp 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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