Potato and Eggs Curry
Potato and Eggs Curry

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, potato and eggs curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Potato and Eggs Curry is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Potato and Eggs Curry is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Prepare A. Ingredients
  2. Get 10 eggs hard boiled eggs
  3. Prepare 500 g medium size potatoes
  4. Make ready 3/4 C cooking oil
  5. Prepare 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
  6. Take 3 C water
  7. Get B. Blended Ingredients
  8. Take 1 C cut,soaked,softened dried chillies
  9. Make ready 1 small brown onion
  10. Prepare 1 thumb size ginger
  11. Prepare 4 small garlics
  12. Take 1/4 C candlenuts
  13. Get C. Curry Paste
  14. Take 1/2 C Baba's Meat Curry Powder
  15. Take 1 tbsp Baba's Fish Curry Powder
  16. Get As needed - Water
  17. Prepare D. Seasoning
  18. Take To taste - Chicken seasoning powder or salt
Instructions to make Potato and Eggs Curry:
  1. 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.
  2. B - Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste.
  3. C - Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency).
  4. 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.
  5. 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 exceptional food potato and eggs curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!