Bis Riha (Egg Curry)

4 Eggs

1 Onion (medium and sliced thin)

1 ½ tsp Garlic (sliced thin)

2 Green chilies, (cut in half lengthwise)

1 tsp Chilli powder

½ tsp Cumin seeds

1/4 tsp Turmeric powder

1/4 tsp Dill seeds

1 inch Cinnamon piece

1 inch Pandan leaf piece

1 tbsp Dried fish (grounded)

5 Curry leaves

1 cup Coconut milk

Salt to taste

2 tbsp Vegetable oil

[timer length=30]30 Minutes[/timer]

Boil the eggs for 8 minutes and peel the cooked eggs, prick them all over with a toothpick.

Heat the oil in a pan and fry the eggs until golden and drain them on a paper towel. (you could skip this step).

In a pan heat 1 tsp oil. Toss in onions, garlic, curry leaves and pandan leaf. Sautee until the onions turn light brown.

Add the rest of the ingredients except the milk. Simmer for 5 minutes and add the milk.

Add Salt

Add the eggs and continue to cook for 5 more minutes.

Serve with roshi or farata