Recipe of Ultimate Potato and Eggs Curry
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Potato and Eggs Curry. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to prepare a few components. You can cook Potato and Eggs Curry using 18 ingredients and 5 steps. Here is how you can achieve it.
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Ingredients and spices that need to be Make ready to make Potato and Eggs Curry:
- A. Ingredients
- 10 eggs hard boiled eggs
- 500 g medium size potatoes
- 3/4 C cooking oil
- 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- 3 C water
- B. Blended Ingredients
- 1 C cut,soaked,softened dried chillies
- 1 small brown onion
- 1 thumb size ginger
- 4 small garlics
- 1/4 C candlenuts
- C. Curry Paste
- 1/2 C Baba's Meat Curry Powder
- 1 tbsp Baba's Fish Curry Powder
- As needed - Water
- D. Seasoning
- 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 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.
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