Recipe of Speedy Potato and Eggs Curry
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Ultimate Potato and Eggs Curry. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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The same holds true for lunches once we frequently resort to a can of soup or even box of macaroni and cheese or some other such product rather than putting our creative efforts into creating an instant and easy yet delicious lunch. You may notice many thoughts in this article and the hope is that these ideas will not only get you off to a wonderful beginning for ending the lunch rut we all seem to find ourselves at at a certain time or another but and to use new things all on your very own.
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Many things affect the quality of taste from Potato and Eggs Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato and Eggs Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have Potato and Eggs Curry using 18 ingredients and 5 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Take to make Potato and Eggs Curry:
- A. Ingredients
- 10 eggs hard boiled eggs
- 500 g medium size potatoes
- 3/4 C cooking oil
- 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- 3 C water
- B. Blended Ingredients
- 1 C cut,soaked,softened dried chillies
- 1 small brown onion
- 1 thumb size ginger
- 4 small garlics
- 1/4 C candlenuts
- C. Curry Paste
- 1/2 C Baba's Meat Curry Powder
- 1 tbsp Baba's Fish Curry Powder
- As needed - Water
- D. Seasoning
- To taste - Chicken seasoning powder or salt
Instructions to make Potato and Eggs Curry
- 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.
- B - Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste.
- C - Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency).
- 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.
- 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.
While this is certainly not the end all be guide to cooking easy and quick lunches it is excellent food for thought. The stark reality is that this will get your own creative juices flowing so that you are able to prepare wonderful lunches for your own family without needing to do too terribly much heavy cooking at the approach.
So that is going to wrap this up for this special food Steps to Make Quick Potato and Eggs Curry. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!