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| RECIPE FOR BITTARA HODHI (CURRIED EGGS) |
Title: Bittara Hodhi (curried Eggs)
Category: Ceylon Cheese-dairy
Serves: 6
Ingredients:
| 8.00 | | Eggs | | 0.50 | | Onion | | 1.00 | | Fresh chili | | 0.50 | ts | Turmeric | | 1.00 | ts | Salt | | 1.00 | | Litre oil | | 1.00 | c | Thick coconut milk | | 0.50 | ts | Chili powder | | 0.50 | ts | Cumin | | 1.00 | ts | Coriander | | 0.25 | ts | Fennel | | 1.00 | | Inch cinnamon stick |
Instructions:
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.
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