Potato & Egg Curry Recipe
This is a recipe for a tasty Potato & Egg Curry. You can serve this for a heart meal at home. I love this wonderful Potato & Egg Curry recipe especially because it was one of the first few recipes that I learned when I started cooking!
Ingredients
| 3 tablespoons clarified butter or salad oil | ||
| 3 large, thin skinned potatoes peeled and diced | ||
| 3 large cloves garlic, minced or pressed | ||
| Ground coriander | 1 Tablespoon | |
| Water | 1/3 Cup (16 tbs) | |
| 1 teaspoon each salt, turmeric, and ground cumin | ||
| Ground red pepper | 1/4 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Unsweetened coconut milk | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Basmati rice or cooked brown or white rice | ||
| 2 tablespoons each finely chopped parsley and chives | ||
| Frozen peas | 1 1/2 Cup (16 tbs), thawed | |
| 4 hard cooked eggs, coarsely chopped Condiments | ||
Directions
Heat clarified butter in a 4 to 5 quart kettle over medium heat.
Add potatoes and garlic, and cbok, stirring, for 10 minutes.
Add coriander and cook, stirring, for 1 more minute.
Pour in the 1/3 cup water and cook, stirring often, until liquid evaporates.
Sprinkle salt, turmeric, cumin, and cayenne over potatoes, then add the 1 1/2 cups water, coconut milk, and lemon juice.
Bring to a boil over high heat; cover, reduce heat, and boil gently until potatoes are tender.
Prepare Basmati rice.
Stir in parsley, chives, and peas.
Blend in about three fourths of the eggs and cook until heated through.
Serve over rice and sprinkle with remaining eggs.
Pass condiments at the table.
Clarified butter.
Melt 1/2 cup butter in a small pan over very low heat.
As milky foam rises, skim it off and discard it.
Pour off the clear, golden melted butter, discarding white milky solids at bottom of pan.
If made ahead, cover and refrigerate; keeps for several weeks.
Makes about 6 tablespoons.
Basmati rice.
In a sieve, rinse 1 1/3 cups Basmati rice with cold running water until water runs clear.
In a medium size pan, combine 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil over high heat.
Stir in rice, cover, reduce heat, and simmer until liquid is absorbed and rice is tender (about 10 minutes).
Stir in 1 1/2 tablespoons butter or margarine.
Serve immediately.
Condiments.
Offer 3 or 4 of the following: chopped roasted cashews or peanuts, raisins, toasted unsweetened coconut, Mango Chutney, and Cucumber Raita.
Add potatoes and garlic, and cbok, stirring, for 10 minutes.
Add coriander and cook, stirring, for 1 more minute.
Pour in the 1/3 cup water and cook, stirring often, until liquid evaporates.
Sprinkle salt, turmeric, cumin, and cayenne over potatoes, then add the 1 1/2 cups water, coconut milk, and lemon juice.
Bring to a boil over high heat; cover, reduce heat, and boil gently until potatoes are tender.
Prepare Basmati rice.
Stir in parsley, chives, and peas.
Blend in about three fourths of the eggs and cook until heated through.
Serve over rice and sprinkle with remaining eggs.
Pass condiments at the table.
Clarified butter.
Melt 1/2 cup butter in a small pan over very low heat.
As milky foam rises, skim it off and discard it.
Pour off the clear, golden melted butter, discarding white milky solids at bottom of pan.
If made ahead, cover and refrigerate; keeps for several weeks.
Makes about 6 tablespoons.
Basmati rice.
In a sieve, rinse 1 1/3 cups Basmati rice with cold running water until water runs clear.
In a medium size pan, combine 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil over high heat.
Stir in rice, cover, reduce heat, and simmer until liquid is absorbed and rice is tender (about 10 minutes).
Stir in 1 1/2 tablespoons butter or margarine.
Serve immediately.
Condiments.
Offer 3 or 4 of the following: chopped roasted cashews or peanuts, raisins, toasted unsweetened coconut, Mango Chutney, and Cucumber Raita.
Chef
