Fried eggs with Kiri Hodi
Recipe by O Tama Carey of Lankan Filling Station
Serves 2
Crisp, lace-like egg whites with melting yolks are smothered in traditional Sri Lankan Kiri Hodi (rich coconut milk curry sauce) and topped with bright green shallots and coriander leaves.
1 tablespoon ghee
½ medium brown onion, sliced
1 clove garlic, finely chopped
1 medium knob ginger, finely chopped
1 long chilli (red or green), sliced
½ cup curry leaves
1 teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon turmeric powder
2cm piece of cinnamon
Pinch of fenugreek
400ml coconut milk
Vegetable oil for deep-frying
4 – 6 eggs, at room temperature
¼ cup shallots, cut into thin rounds
½ bunch roughly picked coriander leaves
Salt and pepper
Melt ghee in a medium saucepan over low heat. Add onion, garlic, ginger, chilli and curry leaves. Season with salt and pepper and cook gently, stirring occasionally for five minutes until the onion is soft.
Add spices and continue to cook over low heat, stirring occasionally for five minutes.
Add in the coconut milk and bring to the boil.
Remove from heat and, using a Smeg hand blender with FlowBlend attachment, blend until the sauce is smooth. Set aside until you are ready to serve.
Half fill a wok with oil and place over high heat. Crack eggs individually into a small bowl and when the oil is starting to simmer (test by dropping a small amount of egg white into the oil, it should immediately rise to the surface and turn brown) slide eggs gently into the oil. Depending on the size of your wok, you should be able to fry two to three eggs at once. Once the eggs rise, use a metal spoon to gently flick the hot oil over the top of the eggs. The egg whites will look lace-like and be golden brown and crisp. Remove eggs from oil and drain on paper towel.
Place the fried eggs on a serving dish and, with a sharp knife, gently pierce the yolk. Ladle over the warm curry sauce and sprinkle with shallots and coriander to serve.
Recipe created with the Smeg hand blender.
