Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Eggs 1 c Thick coconut milk
1/2 Onion 1/2 ts Chili powder
1 Fresh chili 1/2 ts Cumin
1/2 ts Turmeric 1 ts Coriander
1 ts Salt 1/4 ts Fennel
1 Litre oil 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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