Good afternoon here me will give you a recipe potato and eggs curry which is delicious The way making it is very easy. You just need to be careful to get results from potato and eggs curry which has aroma and taste that can evoke our tastes.

So that the result of potato and eggs curry, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare potato and eggs curry delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings used in prepare

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

Put some cardamon and cumin seeds in it and let it sizzle for a second. Heat the oil in a large frying pan over a medium flame. When they start popping, add the onions and cook until softened. Add the chilli and garlic and cook for a minute before stirring in the cumin, coriander and turmeric.

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.
6. Done and ready to serve!

Add the potatoes, and cook for about five minutes, or until they are starting to soften. Cover and cook on a low flame for few minutes, stir in between. Now place the egg into the curry, with the cut side up. Gently fetch some sauce and pour over the eggs. Once oil has heated, add eggs and cook till golden brown.

I say thank you for using the recipe that I convey on here. We have high hopes we Hope it’s useful and good luck!