1 fresh chili pepper
1/2 tsp turmeric
1 tsp salt
1 quart oil
1 cup thick coconut milk
1/2 ts chili powder
1/2 ts cumin
1 ts coriander
1/4 ts fennel
1 cinnamon stick, one inch long
Hard boil the eggs.
Slice the onion and chili pepper.
Shell the eggs, sprinkle them with the turmeric and salt, and prick them all over with a skewer to allow the spices to penetrate the eggs.
Heat the oil and deep fry the eggs until they turn a light golden brown, then drain and remove.
Put the coconut milk in a pan and add the onion, chili pepper, chili powder, cumin powder, coriander powder, fennel powder, and cinnamon stick.
Cook at low heat until the onion turns soft.
Cut the eggs in half and add them to the pan, then simmer for 2 more minutes.
Discard the cinnamon stick and serve.