Did your mother boil the eggs and then stir fry them before making the curry? It seems like a traditional way to prepare this heart-warming dish, but our mothers simply boiled the eggs and (Cut in half) I don’t recall ever adding potatoes to a curry base. Or Aloo in addition.
You will need…
3 tablespoons vegetable oil
7 boiled eggs
1 medium sized onion (Dice)
3-4 cloves of garlic (Crushing)
1/2 teaspoon black pepper
1 Scotch bonnet pepper (option)
1 teaspoon masala powder
1 1/2 to 2 tablespoons curry powder
1 3/4 cups water
1 medium sized tomato (Dice)
3/4 teaspoon salt (adjust)
4 medium sized potatoes (Pre-boil in salted water)
2 tablespoons chopped parsley
Note. Check out the video below for a more detailed explanation of the recipe. If you are making this dish gluten free, please check the full ingredients list to ensure it meets your gluten free dietary requirements. You will notice the finishing touches of chopped parsley, traditionally chopped chadon beni. (Culantro) Instead, chopped coriander (coriander) You can use it. After adding the onion and garlic, add some Caribbean Green Seasoning to make it even more delicious.
Heat oil in a wide frying pan over medium heat and fry the eggs. (peeled) Bake until a light crust forms and the cake is golden brown (you can adjust the browning to your liking). Remove and set aside.
Reduce heat and add onion, garlic, black pepper, and Scotch bonnet pepper. (As much hot chili as you like, as much as you can tolerate)grind the masala and fry for about 3 minutes. (Same pot).
Add your favorite curry powder and simmer over low heat for a further 3 to 4 minutes.
Increase heat to medium-high, add water and bring to a boil, then add the diced tomatoes and salt and bring to a boil for 4 minutes. (Medium/low heat).
Now it’s time to add the boiled potatoes. (Alu) Into the pot.
This will allow the potatoes and eggs to soak up the delicious curry sauce we just made. Now add the eggs back into the pot.
Place everything under the curry sauce and simmer on low heat for 4-5 minutes.
Decide how much salt you like and adjust as needed. Then top with chopped parsley and reduce the sauce or gravy to your desired consistency. I turned off the stove after adding the parsley and let the residual heat in the pot thicken it.
My mom usually served this with sada roti but I was too lazy to work with flour so I heated up some bus up shut (paratha) roti that I had in the freezer.
If you want to add 1 teaspoon of ground roasted cumin (Gira) Cooking for the last 3-4 minutes makes this curry dish even more delicious.
