Hello, I am Laura. Today, we’re going to prepare potato and eggs curry recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. 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 current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Potato and Eggs Curry is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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
- Make ready 10 eggs hard boiled eggs
- Get 500 g medium size potatoes
- Make ready 3/4 C cooking oil
- Prepare 1 thumb size Tamarind paste + 1/4 C sausage 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
- Get 1 thumb size ginger
- Make ready 4 small garlics
- Take 1/4 C candlenuts
- Prepare C. Curry Paste
- Make ready 1/2 C Baba’s Meat Curry Powder
- Prepare 1 tbsp Baba’s Fish Curry Powder
- Take As needed - Water
- Make ready D. Seasoning
- Get 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 sausage 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 exceptional dish potato and eggs curry recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
