Recipe of Quick Potato and Eggs Curry

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, potato and eggs curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Potato and Eggs Curry is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Potato and Eggs Curry is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook potato and eggs curry using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Potato and Eggs Curry:

1. Make ready A. Ingredients
2. Take 10 eggs hard boiled eggs
3. Get 500 g medium size potatoes
4. Make ready 3/4 C cooking oil
5. Get 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
6. Get 3 C water
7. Prepare B. Blended Ingredients
8. Take 1 C cut,soaked,softened dried chillies
9. Take 1 small brown onion
10. Get 1 thumb size ginger
11. Prepare 4 small garlics
12. Prepare 1/4 C candlenuts
13. Make ready C. Curry Paste
14. Take 1/2 C Baba's Meat Curry Powder
15. Prepare 1 tbsp Baba's Fish Curry Powder
16. Get As needed - Water
17. Make ready 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 special food potato and eggs curry recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!