How to Make Quick Potato and Eggs Curry

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, potato and eggs curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Potato and Eggs Curry is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Potato and Eggs Curry is something which I’ve loved my entire life. They are fine and they look wonderful.

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