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.