Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, potato and eggs curry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Potato and Eggs Curry is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Potato and Eggs Curry is something that I have loved my whole life.
To get started with this particular 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:
- Prepare A. Ingredients
- Get eggs hard boiled eggs
- Make ready medium size potatoes
- Prepare cooking oil
- Make ready thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Prepare water
- Prepare B. Blended Ingredients
- Get cut,soaked,softened dried chillies
- Take small brown onion
- Take thumb size ginger
- Take small garlics
- Prepare candlenuts
- Make ready C. Curry Paste
- Take Baba's Meat Curry Powder
- Get Baba's Fish Curry Powder
- Get - Water
- Get D. Seasoning
- Get - 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 this up for this exceptional food potato and eggs curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
