Steps to Prepare Gordon Ramsay Potato and Eggs Curry

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, potato and eggs curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Potato and Eggs Curry is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Potato and Eggs Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook potato and eggs curry using 18 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Potato and Eggs Curry:

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