Easiest Way to Prepare Quick Potato and Eggs Curry

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, potato and eggs curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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

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

The ingredients needed to make Potato and Eggs Curry:

1. Make ready A. Ingredients
2. Take 10 eggs hard boiled eggs
3. Get 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. Make ready 3 C water
7. Get B. Blended Ingredients
8. Get 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. Make ready 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. Get As needed - Water
17. Make ready D. Seasoning
18. Take 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 it up for this exceptional food potato and eggs curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!