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Practical Method to Homemade Extraordinary Potato and Eggs Curry

Hoping to dine Potato and Eggs Curry a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with useful instructions on cooking a Potato and Eggs Curry like a famous chef made.

Potato and Eggs Curry

We hope you got insight from reading it, now let's go back to potato and eggs curry recipe. To make potato and eggs curry you need 18 ingredients and 5 steps. Here is how you achieve it.

To prepare an extraordinary Potato and Eggs Curry, here are the ingridients required:

  1. You need of A. Ingredients.
  2. Provide 10 of eggs hard boiled eggs.
  3. Prepare 500 g of medium size potatoes.
  4. Get 3/4 C of cooking oil.
  5. Use 1 of thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice.
  6. Prepare 3 C of water.
  7. Provide of B. Blended Ingredients.
  8. Prepare 1 C of cut,soaked,softened dried chillies.
  9. Take 1 of small brown onion.
  10. Get 1 of thumb size ginger.
  11. Use 4 of small garlics.
  12. Take 1/4 C of candlenuts.
  13. Prepare of C. Curry Paste.
  14. You need 1/2 C of Baba's Meat Curry Powder.
  15. Take 1 tbsp of Baba's Fish Curry Powder.
  16. Prepare As needed of - Water.
  17. Take of D. Seasoning.
  18. Prepare To taste of - Chicken seasoning powder or salt.

After readying the ingridients, now you are good to prepare your appetizing Potato and Eggs Curry by following the guidances on this section:

  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..

Recipe : Potato and Eggs Curry

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step by step to make Potato and Eggs Curry

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