Borrowing the idea from somewhere else, throw in the tried and true recipes that never fail to get compliments.
I will start.
POTATO EGG CURRY
6 X Eggs (Whichever you prefer)
6 X Baby Potato (1:1 of Potato:Eggs)
3 X Large Red Onion Finely Chopped (1:1 of Onion:Tomato)
2 X Large Tomato Finely Chopped (1:1 of Onion:Tomato)
1 X Blub of Garlic (Finely chopped or crushed)
Ginger (1/4 of Garlic)
2 X Green Chilli (2" long pieces)
2 X Dried Red Chilli (Whole)
1 Tspn Turmeric Powder
1 Tspn Red Chilli Powder
1 X Cinnamon (Not the powder but the whole Cinnamon)
5 X Cloves (Not the powder but the whole Cloves)
2 X Cardamom
Salt (To taste)
Coriander Leaves (For garnish/decorate to taste, can be skipped)
- Heat up large frying pan (Non stick) and add 3 Tbspn cooking oil of your choice.
- Add Garlic, Ginger, Green Chilli & Dried Red Chilli and simmer til cooked.
- Add Turmeric Powder, Red Chilli Powder & ¼ cup of water and mix it and cover it with a lid and slow cook for few minutes until water is reduced to a none.
- Add Cinnamon, Cloves, Cardamom, Salt (Add this so salt gets absorbed into the curry).
- Add Onion and let it cook properly.
- Add Tomato after onions are done and cook properly.
- Add some water and Potato. Cover the lid and let it cook until Potato are just done, make sure they are not fully cooked. The trick at this point is to make sure that there is not too much water left but enough to generate heated steam to cook the eggs.
- Open the lid and crack the Eggs straight in the curry and without stirring, cover the lid and let them boil to a point where they are not raw anymore. This way the aroma and taste will get into the Potato as well as in the Eggs.
- Once eggs are cooked, Potato should also be fully cooked now and no water should be left and you should have a nice, hot, curry.