Step-by-Step Guide to Make Any-night-of-the-week Potato and Eggs Curry

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, potato and eggs curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Potato and Eggs Curry is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Potato and Eggs Curry is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have potato and eggs curry using 18 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Potato and Eggs Curry:

1. Take A. Ingredients
2. Get 10 eggs hard boiled eggs
3. Take 500 g medium size potatoes
4. Make ready 3/4 C cooking oil
5. Make ready 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
6. Make ready 3 C water
7. Make ready B. Blended Ingredients
8. Prepare 1 C cut,soaked,softened dried chillies
9. Take 1 small brown onion
10. Take 1 thumb size ginger
11. Take 4 small garlics
12. Get 1/4 C candlenuts
13. Get C. Curry Paste
14. Make ready 1/2 C Baba's Meat Curry Powder
15. Get 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

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’s going to wrap this up with this special food potato and eggs curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!