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

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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