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Potato and Eggs Curry
Potato and Eggs Curry

Before you jump to Potato and Eggs Curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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That recognition and approval should not be based on the condition that they must conform to a prescribed standard of behaviour or behavior. That is unhealthy. Unconditional recognition and acceptance supplied in the form of support allows people to attain their ultimate potential.

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We hope you got benefit from reading it, now let’s go back to potato and eggs curry recipe. You can have potato and eggs curry using 18 ingredients and 5 steps. Here is how you do it.

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

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