Hi, I am Elise. Today, I’m gonna show you how to prepare potato and eggs curry recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Potato and Eggs Curry Recipe
Potato and Eggs Curry is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Potato and Eggs Curry is something which I’ve loved my entire life.
To bewith 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 cook that.
The ingredients needed to make Potato and Eggs Curry:
- Take A. Ingredients
- Get 10 eggs hard boiled eggs
- Make ready 500 g medium size potatoes
- Get 3/4 C cooking oil
- Prepare 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Prepare 3 C water
- Make ready B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Get 1 small brown onion
- Prepare 1 thumb size ginger
- Prepare 4 small garlics
- Take 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
- Take As needed - Water
- Make ready D. Seasoning
- Take To taste - Chicken seasoning powder or salt
Steps 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 it up with this special dish potato and eggs curry recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
