Recipe of Super Quick Homemade Potato and Eggs Curry

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, potato and eggs curry. One of my favorites food recipes. For mine, I will make it a 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 easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Potato and Eggs Curry is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Get A. Ingredients
2. Get 10 eggs hard boiled eggs
3. Get 500 g medium size potatoes
4. Get 3/4 C cooking oil
5. Make ready 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
6. Take 3 C water
7. Get B. Blended Ingredients
8. Get 1 C cut,soaked,softened dried chillies
9. Prepare 1 small brown onion
10. Get 1 thumb size ginger
11. Take 4 small garlics
12. Prepare 1/4 C candlenuts
13. Make ready C. Curry Paste
14. Get 1/2 C Baba's Meat Curry Powder
15. Make ready 1 tbsp Baba's Fish Curry Powder
16. Get As needed - Water
17. Make ready D. Seasoning
18. Prepare 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 this up for this exceptional food potato and eggs curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!