Biththara Hodi

Nutrition · per serving

Steps

1. 1

   Place the eggs in a saucepan, cover with the water, and bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 8 minutes for firm hard-boiled eggs. Drain and cool under cold running water so they peel cleanly.

   4 large eggs1.2 litres water
2. 2

   While the eggs cook, prepare the curry base: slice the onion and garlic, and slit the green chilli. Peel the cooled eggs and lightly score each egg with 2-3 shallow cuts; this helps the gravy season the surface without breaking the eggs apart.

   120 g, thinly sliced onion3 cloves, finely sliced garlic1, slit lengthwise green chilli4 large eggs
3. 3

   Heat the coconut oil in a medium pan over medium heat. Add the mustard seeds and let them crackle for 15-20 seconds, then add the curry leaves. Stand back briefly as they may sputter; this blooming step perfumes the oil.

   15 ml coconut oil1 tsp mustard seeds12 leaves curry leaves
4. 4

   Add the sliced onion, garlic, and green chilli. Cook for 4-5 minutes, stirring often, until the onion softens and just starts to turn golden at the edges. Do not brown the garlic too much or the curry can taste bitter.

   120 g, thinly sliced onion3 cloves, finely sliced garlic1, slit lengthwise green chilli
5. 5

   Lower the heat and stir in the chilli powder, ground turmeric, and black pepper. Cook for 20-30 seconds only, just until fragrant, then immediately add the coconut milk and water so the spices do not scorch.

   1 tsp chilli powder1/2 tsp ground turmeric1/4 tsp black pepper250 ml coconut milk120 ml water
6. 6

   Add the salt and bring the gravy to a gentle simmer. Slide in the peeled eggs and spoon some sauce over them. Simmer very gently for 5-6 minutes, turning the eggs once or twice, until the gravy is slightly thickened and the eggs are well coated. Avoid a hard boil, which can split the coconut milk.

   3/4 tsp salt4 large eggs250 ml coconut milk120 ml water
7. 7

   Turn off the heat and stir in the lime juice. Taste and adjust seasoning if needed; the curry should be creamy, lightly spicy, and bright. Finish with the extra curry leaves and a pinch of black pepper, then serve hot.

   10 ml lime juice4 leaves extra curry leavesa pinch black pepper

Origin & History

Egg hodi is a home-style Sri Lankan curry that reflects the island’s love of coconut milk, curry leaves, and tempered spices. It is closely related to the light, soothing family of "hodi" gravies often served with rice, string hoppers, or roti, and is especially popular as a simple everyday dish.