Recipe of Super Quick Homemade Potato and Eggs Curry

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, potato and eggs curry. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Potato and Eggs Curry is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Potato and Eggs Curry is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. 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. Prepare A. Ingredients
2. Make ready 10 eggs hard boiled eggs
3. Prepare 500 g medium size potatoes
4. Get 3/4 C cooking oil
5. Take 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
6. Get 3 C water
7. Get B. Blended Ingredients
8. Make ready 1 C cut,soaked,softened dried chillies
9. Make ready 1 small brown onion
10. Take 1 thumb size ginger
11. Get 4 small garlics
12. Make ready 1/4 C candlenuts
13. Prepare C. Curry Paste
14. Get 1/2 C Baba's Meat Curry Powder
15. Get 1 tbsp Baba's Fish Curry Powder
16. Prepare As needed - Water
17. Prepare D. Seasoning
18. Prepare 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 with this exceptional food potato and eggs curry recipe. Thanks so much for your time. I am sure that you will make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!