Hi, I am Kate. Today, we’re going to prepare potato and eggs curry recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a 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 well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Potato and Eggs Curry is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook 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
- Make ready 10 eggs hard boiled eggs
- Make ready 500 g medium size potatoes
- Take 3/4 C cooking oil
- Get 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Prepare 3 C water
- Get B. Blended Ingredients
- Prepare 1 C cut,soaked,softened dried chillies
- Take 1 small brown onion
- Make ready 1 thumb size ginger
- Make ready 4 small garlics
- Get 1/4 C candlenuts
- Get C. Curry Paste
- Make ready 1/2 C Baba’s Meat Curry Powder
- Make ready 1 tbsp Baba’s Fish Curry Powder
- Make ready As needed - Water
- Get D. Seasoning
- Make ready 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’s going to wrap this up for this distinctive dish potato and eggs curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
