Bittara Hodhi (curried Eggs) Recipe

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.