Bittara Hodhi (curried Eggs) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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,
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
Source from luhu.jp
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
Source from luhu.jp