Boiled Eggs with Coconut Milk Biththara Kiri Hothi

Coconut milk gravy, or kiri hothi as it is called in Sinhala, is traditionally served with Sri Lankan string hoppers. Th e recipe typically includes boiled eggs for added protein, as string hoppers are usually served for breakfast. You can buy premade frozen string hoppers or idiappam in Indian food markets. Enjoy this with white rice, coconut roti (page 59), vermicelli noodles, or string hoppers with some coconut sambol (page 152) for a quick and easy breakfast or a light weeknight meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot over medium-high heat, place the onion, curry leaves, pandanus leaf, chili, salt, turmeric, fenugreek, and coconut milk. Bring to a boil, then turn the heat down to low and let simmer for 5–10 minutes. Stir and add more salt, if preferred.

Step 2

Meanwhile, slice each egg vertically halfway down toward its centre, taking care not to slice the whole way through. Add the eggs to the milk while it is simmering.

Step 3

Remove from the heat. Squeeze the lime wedge over the milk and gently stir to combine. Eggs may be halved during serving.