Potato and egg curry
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|600 g||Potatoes, small, all purpose|
|1 tbsp||Canola oil|
|3 tbsp||Tikka masala paste|
|2 tbsp||Ginger, freshly grated|
|250 g||Cream, reduced|
|1½ cups||Peas, frozen|
- Quarter small all-purpose potatoes, scrubbed and cook in boiling, salted water for 5 minutes or until just tender. Drain well and set aside.
- At the same time, cook the eggs whole in boiling water for 8 to 9 minutes to hard boil. Remove to cool a little, then peel and halve.
- Heat oil in a large frying pan. Add tikka curry paste and fresh grated ginger and cook for 1 minute, stirring continuously until fragrant. Add reduced cream and water and bring to the boil.
- Stir in the potatoes and peas and simmer for 5 minutes to heat through. Stir in the lemon juice, but don't boil after this stage or the mixture may split. Serve topped with egg halves and scattered with coriander sprigs.
TIPS: Hard-boiled eggs are much easier to peel if the eggs are at least one week old. Keep eggs in the fridge until you need them and keep an eye on the use-by date on the carton. Eggs lose their quality very quickly at room temperature, so refrigerate immediately after purchase.
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