Try this Bittara Hodhi (Curried Eggs) recipe, or contribute your own.
Suggest a better descriptionHard 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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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 568 | ||
Calories from Fat: 375 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.7g | 56 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 1410mg | 434 % | |
Sodium 476.3mg | 16 % | |
Potassium 615mg | 16 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.7g | ||
Protein 43.4g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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