Serves 2-4 | Prep time 10 minutes | Cooking time approx. 25 minutes
You will need
- 1/2 pot of 50g Dillishque curry paste
- 1 tablespoon / 25ml of oil
- 2 medium onions (diced)
- 6 boiled eggs
- 1lb fresh, OR 1 tin of chopped tomatoes
- 3/4lb (335g) potatoes (diced small about 2cm )
- Season to taste
Method:
Hard boil eggs.
Cook rice (if having it with the meal).
Place the oil and the dry spices (provided) in a pan and fry for one minute on a low to medium heat.
[Although eating WHOLE SPICES is not harmful we do not recommend it. Remove them now or discard the WHOLE SPICES while eating your meal.]
Add onions and lightly fry for 5 minutes or until golden brown.
Add paste to onions and stir over a gentle heat, add a few drops of water to prevent sticking if necessary.
Add the diced potatoes and stir and add two tablespoons of water.
Turn down heat, cover and cook for 5 minutes.
Turn up the heat and add the tomatoes and bring to boil while stirring occasionally.
Once boiling, turn down to a medium heat and cook until potatoes are soft.
Add the shelled boiled eggs and serve with your choice of accompaniment(s).
Season to taste.
Ready to serve.
Accompaniments:
- Chapattis
- Boiled rice
- Boiled egg
- Salad
- Mint yoghurt