Easiest Way to Make Award-winning Potato and Eggs Curry

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, potato and eggs curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Potato and Eggs Curry is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Potato and Eggs Curry is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular 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 it.

The ingredients needed to make Potato and Eggs Curry:

1. Get A. Ingredients
2. Prepare 10 eggs hard boiled eggs
3. Get 500 g medium size potatoes
4. Take 3/4 C cooking oil
5. Get 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
6. Prepare 3 C water
7. Take B. Blended Ingredients
8. Prepare 1 C cut,soaked,softened dried chillies
9. Prepare 1 small brown onion
10. Take 1 thumb size ginger
11. Make ready 4 small garlics
12. Prepare 1/4 C candlenuts
13. Prepare C. Curry Paste
14. Make ready 1/2 C Baba's Meat Curry Powder
15. Prepare 1 tbsp Baba's Fish Curry Powder
16. Get 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’s going to wrap it up with this exceptional food potato and eggs curry recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!