| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Ceylon, Eggs | 6 | Servings | |
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 |
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. 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
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