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Potato and Eggs Curry

Before you jump to Potato and Eggs Curry recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Good With Regard To Your Health.

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We hope you got insight from reading it, now let’s go back to potato and eggs curry recipe. To make 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:
  1. You need A. Ingredients
  2. You need 10 eggs hard boiled eggs
  3. You need 500 g medium size potatoes
  4. Get 34 C cooking oil
  5. Use 1 thumb size Tamarind paste + 14 C hot water to make thick tamarind juice
  6. Provide 3 C water
  7. Take B. Blended Ingredients
  8. You need 1 C cut,soaked,softened dried chillies
  9. You need 1 small brown onion
  10. Get 1 thumb size ginger
  11. Provide 4 small garlics
  12. Get 14 C candlenuts
  13. Take C. Curry Paste
  14. Take 12 C Baba's Meat Curry Powder
  15. Get 1 tbsp Baba's Fish Curry Powder
  16. Provide As needed - Water
  17. Get D. Seasoning
  18. Use To taste - Chicken seasoning powder or salt
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 14 cup of hot water and squeeze for the juice. Set all these aside.
  2. B - Place B with 14 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 34 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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