Reference to Serving Tasty Potato and Eggs Curry

Wishing to eat Potato and Eggs Curry a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on preparing a Potato and Eggs Curry like a famous chef made.

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 only need 18 ingredients and 5 steps. Here is how you achieve it.

To prepare an unforgettable Potato and Eggs Curry, here are the ingridients needed:

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

After readying the components, now you are ready to cook 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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