Easiest Way to Prepare Perfect Potato and Eggs Curry

Without fail cooking ultimate Potato and Eggs Curry easy, delicious, practical.

Good Evening every body, at this time you get present recipe Potato and Eggs Curry with 18 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 5 stages of easy cooking Potato and Eggs Curry.

Ingredients for Potato and Eggs Curry

1. Needed : A. Ingredients.

2. Prepare : eggs hard boiled eggs.

3. Needed : medium size potatoes.

4. Needed : cooking oil.

5. Needed : thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice.

6. Prepare : water.

7. Prepare : B. Blended Ingredients.

8. Prepare : cut,soaked,softened dried chillies.

9. Needed : small brown onion.

10. Prepare : thumb size ginger.

11. Prepare : small garlics.

12. Needed : candlenuts.

13. Prepare : C. Curry Paste.

14. Prepare : Baba's Meat Curry Powder.

15. Needed : Baba's Fish Curry Powder.

16. Needed : - Water.

17. Needed : D. Seasoning.

18. Prepare : - Chicken seasoning powder or salt.

If all ingredients Potato and Eggs Curry it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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