Curried Egg & Aloo (Potato)

A True Favourite that stems from the Country Side, where Eggs were in abundance from your yard chickens running wild around the house. These eggs are boiled, fried whole and then simmered in a brilliant curry sauce flavoured with coconut milk which elevates it to a luxurious level.

Chef Jason

Click Here to Watch Tutorial Video

Curried Egg & Aloo

Yield: 3 Servings

Ingredients Needed

  • 3 Tbsp of Veg Oil

  • 1 Tbsp of Minced Garlic

  • 1 Tsp of Minced Onions

  • 1 Tbsp of Small Diced Celery

  • 1 Tbsp of Chopped Chives

  • 1 Tbsp of Chief Curry Powder

  • 1 Tsp of Chief Geera Powder

  • 1 Tsp of Chief Amchar Massala

  • ½ Tsp of Chief Turmeric Powder ( Safron)

  • 2 ½ Cups Water

  • 6 Oz of Medium Diced Potatoes

  • 3 Tbsp of Coconut Powder

  • ½ Cup of Heavy Cream

  • 3 Boiled Eggs ( Peeled )

  • Salt and Black Pepper to taste.

Method

In a small sauce pan, heat one cup of vegetable oil to fry boiled eggs. When oil is at 350 degrees Fahrenheit, place whole boiled eggs into the hot oil and baste the egg with the oil to evenly develop a golden crust all round. Remove and set aside to cool.

Place a medium sauce pan over high heat. Add the oil followed by the aromatics. Sauté for one minute until fragrant. Add the curry spices and cook for an additional 1 ½ minutes. Add the water, potatoes and bring to a boil then simmer until half its quantity. In a small bowl, mix the coconut powder and heavy cream together with a whisk. When curry sauce has reduced by half add the coconut cream mixture to it and reduce the fire to medium heat. Add the fried boiled eggs and stir to combine. Cover and let cook for 7 – 10  minutes or until sauce has thickened up and exterior of the eggs has absorbed some of the curry sauce. Remove pot and Set aside until service.

Curried Eggs & Aloo

Curried Eggs & Aloo

Jason Peru