Egg And Potato Curry (Malaysian-Styled)

Egg And Potato Curry (Malaysian-Styled)


6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
10 Hard-Boiled Eggs, peeled
3 Shallots, chopped
1 Med Yellow Onion, chopped
4 Sprigs Curry Leaves
400 to 500 ml ml Coconut Milk
2 1/2 Cups Chicken Stock
Sea Salt to taste
Peanut Oil for cooking

Curry Powder
3 to 4 Tbsp Chili Powder
1 ½ tsp Ground Turmeric
2 tsp Aniseed Powder
4 Tbsp Ground Coriander
1 Tbsp Ground Cumin
2 ½ tsp Ground Black Pepper
¼ tsp Ground Cinnamon


Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Add 6 to 8 tablespoons of water into the curry powder, mix well to form a paste.

In a heavy pot, heat the oil and add the chopped shallots & yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. 

Add the curry paste, and cook until they are fragrant.

Add the coconut milk with 2 to 2 1/2 cups of chicken stock. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.

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