Simple Way to Make Quick Potato and Eggs Curry

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, potato and eggs curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Potato and Eggs Curry is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Potato and Eggs Curry is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. 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:

1. Prepare A. Ingredients
2. Prepare 10 eggs hard boiled eggs
3. Prepare 500 g medium size potatoes
4. Make ready 3/4 C cooking oil
5. Take 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
6. Prepare 3 C water
7. Make ready B. Blended Ingredients
8. Take 1 C cut,soaked,softened dried chillies
9. Prepare 1 small brown onion
10. Prepare 1 thumb size ginger
11. Make ready 4 small garlics
12. Prepare 1/4 C candlenuts
13. Prepare C. Curry Paste
14. Prepare 1/2 C Baba's Meat Curry Powder
15. Make ready 1 tbsp Baba's Fish Curry Powder
16. Prepare As needed - Water
17. Get D. Seasoning
18. Get To taste - Chicken seasoning powder or salt

Steps 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 it up with this exceptional food potato and eggs curry recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!