Potato Egg Curry
Kai, but na wa for me o! (Translation: what the heck is wrong with me!) I just took a
brief long hiatus from blogging without letting you guys know first. Can you ever forgive me? I hope so.
For everyone who has sent me mail asking if I’m fine, I’m fine now. You know sometimes you feel like the weight of the world is on your shoulders, that’s how it was for me. I just needed a break for myself, so I took one. And I’m back on top of the world now.
I’m rested and rejuvenated, and up to code. I feel like a million bucks and I’m grateful for HACE and for friends who do not take NO for an answer, even when I’m doing my best to push them away. Thank you everyone, and all my readers, I’m grateful that you visit everyday to see if I’ve updated the blog-I’m back to my regular schedule now. Mwahhhhhhh
This recipe is one you guys should really try. It turned out really well. The egg absorbed a lot of flavour from the curry and everything just about melted in our mouths.
It was an experience I want you guys to partake of. It’s a mildly spiced dish (you can increase the atarodo/scotch bonnet to make it hotter, but I think it’s perfect like this), and it’s deeply aromatic. I used one egg per person here, but you can use 2 per if you prefer.
Make this, and let me know how you like it (or not).
Potato Egg Curry
This serves 6
- 1kg of irish potatoes, cubed
- 4 large tomatoes, sliced
- 6 boiled eggs
- 3 large carrots, sliced
- 2 cups of chopped green beans
- 1 large red onion, sliced
- 4 tablespoons of olive oil
- 1 inch piece of ginger, finely chopped
- 4 cloves of garlic, finely chopped
- 2 teaspoon of turmeric
- 1 teaspoon of ground black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried ground oregano
- 1/2 teaspoon of mustard seeds
- 1 tablespoon of salt, divided
- 2 tablespoons of chopped chives or spring onions (to garnish)
Boil the potatoes with 1/2 tablespoon of salt. When the potatoes are done, drain and set aside.
Place a wok over medium heat. Pour in oil. After 30 seconds, add mustard seeds, and let them splutter and pop.
Add the onions, garlic, and ginger. Stir and sautee for 2 minutes.
Add tomatoes, carrots, green beans, and atarodo. Stir and leave to cook down, about 8 minutes.
Add salt, oregano, black pepper, cumin, turmeric and paprika. Add 1 1/2 cups of water and stir. Add the potatoes and stir well.
Nestle the eggs into the mixture, cover the wok, and cook for 4 minutes.
Serve, and enjoy!