Hello, I’m Elise. Today, we’re going to make potato and eggs curry recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. 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 in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Potato and Eggs Curry is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready A. Ingredients
- Make ready 10 eggs hard boiled eggs
- Take 500 g medium size potatoes
- Prepare 3/4 C cooking oil
- Get 1 thumb size Tamarind paste + 1/4 C sausage water to make thick tamarind juice
- Make ready 3 C water
- Get B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Prepare 1 small brown onion
- Take 1 thumb size ginger
- Prepare 4 small garlics
- Make ready 1/4 C candlenuts
- Get C. Curry Paste
- Prepare 1/2 C Baba’s Meat Curry Powder
- Take 1 tbsp Baba’s Fish Curry Powder
- Make ready As needed - Water
- Take 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 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 this up with this special dish potato and eggs curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
