Hi, I am Clara. Today, I’m gonna show you how to prepare potato and eggs curry recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Potato and Eggs Curry Recipe
Potato and Eggs Curry is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Potato and Eggs Curry is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have potato and eggs curry using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Potato and Eggs Curry:
- Prepare A. Ingredients
- Take 10 eggs hard boiled eggs
- Prepare 500 g medium size potatoes
- Take 3/4 C cooking oil
- Take 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Take 3 C water
- Take B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Get 1 small brown onion
- Make ready 1 thumb size ginger
- Make ready 4 small garlics
- Get 1/4 C candlenuts
- Make ready C. Curry Paste
- Take 1/2 C Baba’s Meat Curry Powder
- Make ready 1 tbsp Baba’s Fish Curry Powder
- Make ready As needed - Water
- Make ready D. Seasoning
- Make ready To taste - Chicken seasoning powder or salt
Instructions to make Potato and Eggs Curry:
- A - Boil eggs and deep fry until they turn light brown. Peel and cube potatoes. Boil potato until just tender. Soak a thumb size tamarind pulp or paste in 1/4 cup of hot water and squeeze for the juice. Set all these aside.
- B - Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste.
- C - Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency).
- Cooking the dish - Heat 3/4 cup of cooking oil in a wok or deep pan. Add B (blended ingredients). Sauté until aromatic. Add C (curry paste). Keep stirring until oil is slightly separated from the paste before mixing in tamarind juice.
- Add 3 cup of water and potatoes. Stir to mix and then cover the wok/pan with a lid. Simmer for few minutes. Add eggs. Season and adjust seasoning accordingly. Simmer again for another minute or two. Turn off the heat. Garnish with chopped oriental coriander. Left over can be reheated before serving.
So that is going to wrap this up with this exceptional dish potato and eggs curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
