Recipe: Tasty Potato and Eggs Curry

Potato and Eggs Curry.

Potato and Eggs Curry very diverse and have mind taste that unique. Few types of Potato and Eggs Curry recipes are also sufficient easy to process and do not take lengthy. Though not everybody likes Potato and Eggs Curry food, now some people are get attached and like the various Potato and Eggs Curry foods on hand. This could be visible from the number of restaurants that supply Potato and Eggs Curry as one of the dishes. You can have Potato and Eggs Curry using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Potato and Eggs Curry

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

Potato and Eggs Curry instructions

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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