Bittara Hodhi (Curried Eggs)


  • 8 Eggs
  • 1/2 Onion
  • 1 Fresh chili
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 1 Litre oil
  • 1 cup Thick coconut milk
  • 1/2 tsp Chili powder
  • 1/2 tsp Cumin
  • 1 tsp Coriander
  • 1/4 tsp 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.

Submitted by: Recipe Group Member

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