Hello, I am Elise. Today, we’re going to make potato and eggs curry recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna 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 popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Potato and Eggs Curry is something which I’ve loved my whole life. They are nice and they look fantastic.
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 cook that.
The ingredients needed to make Potato and Eggs Curry:
- Prepare A. Ingredients
- Prepare 10 eggs hard boiled eggs
- Get 500 g medium size potatoes
- Make ready 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
- Prepare B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Get 1 small brown onion
- Take 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
- Take As needed - Water
- Make ready D. Seasoning
- Take 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’s going to wrap it up for this special dish potato and eggs curry recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
