How to cook… Egg and Potato Curry

Recipes

Serves 4 as a main dish

Egg and Potato Curry is a hugely popular dish in India yet it’s difficult to find outside the sub-continent. This Punjabi-style recipe is easy to make. Boiled eggs are sealed in oil then added to a tomato sauce that has been infused with aromatic whole spices.

What you need
• 8 eggs
• 3 potatoes, peeled and thinly sliced
• salt to taste
• 3 Tablespoon oil
• 1.5 onions, finely chopped
• 2 teaspoon garlic, roughly chopped
• 2–3cm piece of ginger, peeled and roughly chopped
• 400g chopped tomatoes
• small handful coriander (chop up the stems to add to the curry and set aside the leaves for garnish if you want garnish).

Spice Mix 1
• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods (cracked open but not crushed)
• 6 peppercorns
• 3 whole dried red chillies (or a teaspoon of crushed dried chillies)
• 1 bay leaf

Spice Mix 2
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 0.5 teaspoon chilli powder (more if you like your curries hot)

How you make it
1. Hard boil the eggs and remove the shells. Set aside.
2. Pat dry the potatoes with a paper towel and sprinkle with salt.
3. Heat the oil to medium-hot in a pan and fry the potatoes until they are cooked through and just start to brown. Set aside.
4. Fry the eggs in the same oil for about 5 minutes, rolling them frequently to avoid them crisping. Remove eggs and set aside.
5. Turn up the heat to ensure the oil is piping hot. Add the whole spices and cook for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding a cardamom pod. You want to infuse the oil with the flavours of the whole spices but if they burn you will have to do stage 5 again.
6. Add the onion, garlic and ginger, mix well, cover and cook for 10 minutes, stirring occasionally.
7. Add the tomatoes, Spice Mix 2, coriander stems, mix well and cook for 10 minutes. Add water, as needed, to keep the sauce pourable.
8. Add the potatoes and eggs. Make sure the eggs are coated with the sauce but be careful not to break them up. Heat through for about 5 minutes.
9. Serve, garnished with the (optional) coriander leaves.

CHEF’S TIP
We’ve worked on two eggs per person. If people with larger appetites are coming for dinner then simply boil extra eggs.

If you like this you should try our
Sindhi BiryaniMedium Chicken CurryChicken MadrasChicken VindalooChicken Bhoona

Why did the chicken cross the road? … To chat to the egg and see who crossed first.

Baida (egg) curry

Recipes

Baida Curry (Egg Curry)

Ingredients (Serves 4)

• 6 eggs
• 2 tablespoons of veg oil or ghee
• 1 teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• 2 bay leaves
• 8 – 10 curry leaves
• 3 cloves
• 3 cardamom pods
• 175g of onion, sliced
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of finely sliced ginger
• 1 tablespoon of ground coriander
• ¾ teaspoon of red chilli powder
• ½ teaspoon of ground turmeric
• 250g chopped tomatoes
• ½ teaspoon of garam masala
• salt to taste
• 2 tablespoons of chopped fresh coriander

Method
1.
Hard boil the eggs, shell and cut into quarters and arrange on the base of a serving dish.
2. Heat the oil or ghee in a karhai or wok. When the oil is very hot add the cumin seeds, mustard seeds, bay leaves, curry leaves, cloves and cardamom pods.
3. When the spices begin to crackle (this will only take a few seconds) add the sliced onions and fry until they just start to brown (about 10-12 mins).
4. Stir in the garlic, ginger, ground coriander, red chilli powder and turmeric. Add a little water and cook, stirring for 2 mins.
5. Add the chopped tomatoes and garam masala and cook over a low heat for 10–15mins. If the contents of the pan start to stick, add a little more water. Add salt to taste.
6. Pour the sauce over the eggs in the serving dish and sprinkle with the fresh coriander.

Edwina’s kittens

3. Reviews (International)

Fisherman’s Cove, Candolim, Goa, India
(Review by Mark Grady)

Fisherman’s Cove was one of my favourite restaurants from last year’s trip to Goa. However, just before setting out on this year’s return visit, I did the usual checks on Trip Advisor to catch up on any local changes.

To my horror there were several really bad comments about the standard of service, which was described and rude and uncaring while the food was described as overpriced and unappetising. This was not the Fisherman’s Cove that I remembered! I found some comments seemed to be describing a different establishment altogether to the one I knew. Some seemed to have cultural questions as to whether they treat Indian customers with disdain as opposed to firangs (white foreigner).

Fearing the worst for this establishment we passed by on several nights but it still seemed as busy as ever. Had the reviewers on Trip Advisor got it wrong? Or was there a campaign against the restaurant? There have been a number of stories about seemingly coordinated reviews in the UK, with several restaurants complaining they are suddenly attacked, after years of good service to the local community, with a whole host of bad reviews. Could this have spread to the Indian resorts?

At 9pm and the restaurant was busy, there were no tables available downstairs and there was no way I was going to get my 75-year-old mum upstairs. We were shown to the side of the restaurant outside a tailor’s shop which they use as an overflow area. The advantage of this area is that you get the same waiter who serves just these few tables plus it does have a more alfresco atmosphere.

Memories of the previous year’s whole Kingfish Tandoori came flooding back when I look over the menu but I’d had a good lunch and there was no way I could tackle that at this sitting. I was looking for something different, something I’d not tried before. And there it was! Leaping out of the menu, something that shouldn’t work. Something that, if ordered, would have your mates not wanting to come anywhere near you for the next 48 hours: an Egg Curry!

Egg curry

Egg curry

It really shouldn’t work. It’s 23 degrees in the evening and hell knows where the eggs have been all day. Edwina Currie (no pun intended) would be having kittens! Anyway decision made; its new and a must-try on my list of curries.

What a revelation this curry is. Light at first, with the sauce giving just the right amount of heat and flavour. The whites of the hard-boiled egg gives body to this dish, then gives way to a creamy, bold egg-yolk taste. These are not the cheap eggs from the supermarket that we’ve become accustomed too, these hold real flavour. So if your thinking of making this at home then use free range eggs or the best you can get. The egg man at Lewisham market has a great range and has recently converted me to duck eggs as I enjoy the flavour so much more after this dish.

So with faith restored after the dark reviews on Trip Advisor and not quite feeling like Paul Newman in Cool Hand Luke. I recalled that I had seen this recipe in one of my numerous curry books, which I had purchased many years ago, from the £1 bookshop in Greenwich. It’s by Meena Pathak.

* At the time of the visit £1 = Rs 85, $1 = Rs 54.

Fisherman’s Cove, Main Market Road, Candolim, Goa, India. Tel: 0832 248 9538.

Fisherman’s Cove snapshot

Food 8⃣

Decor 6⃣

Value 8⃣

Atmosphere 6⃣

Service and friendliness 7⃣