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Before you jump to Potato and Eggs Curry recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.
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The kitchen alone provides you with many small methods by which energy and money can be saved. It is quite uncomplicated to live green, after all. Typically, all it takes is a bit of common sense.
We hope you got insight from reading it, now let's go back to potato and eggs curry recipe. To cook potato and eggs curry you need 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Potato and Eggs Curry:
- Get of A. Ingredients.
- Take 10 of eggs hard boiled eggs.
- Get 500 g of medium size potatoes.
- Get 3/4 C of cooking oil.
- Prepare 1 of thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice.
- Prepare 3 C of water.
- Prepare of B. Blended Ingredients.
- Use 1 C of cut,soaked,softened dried chillies.
- Provide 1 of small brown onion.
- Get 1 of thumb size ginger.
- Prepare 4 of small garlics.
- You need 1/4 C of candlenuts.
- Prepare of C. Curry Paste.
- Use 1/2 C of Baba's Meat Curry Powder.
- Use 1 tbsp of Baba's Fish Curry Powder.
- You need As needed of - Water.
- Provide of D. Seasoning.
- Use To taste of - Chicken seasoning powder or salt.
Steps 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..
Bored of eating the same egg curry again and again? Then you must try these delicious and quick egg curry recipes made with simple ingredients, a pinch of creativity Carefully add the eggs and stir well so that the curry paste get coated all over the eggs. Then add water, green chili, and kasuri methi. I actually prefer my egg curries mild as I think it complements the egg flavour perfectly. I do hope you give this curry a go and even tweak it to you own desired taste if you wish, as Nigel Slater says "a recipe is just a starting place!" I'm entering my Egg, Leek and Potato Curry into Credit Crunch Munch.
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