Why You Will Love This Recipe
Curry Egg and Aloo, also known as egg and aloo, is a comforting and flavorful dish that combines the creaminess of boiled & fried eggs with the heartiness of potatoes, all coated in a fragrant curry sauce. This recipe is perfect for a hearty breakfast, a weekend brunch, or even a satisfying dinner. It’s a great way to introduce children to traditional flavors while rekindling your own culinary memories.
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A Personal Story
I have always loved curry egg and aloo, but early on, my husband made it clear that he didn’t like this dish. For 15 years, I denied myself the pleasure of enjoying it, all in the name of marriage. However, one Sunday morning, I decided it was time to reintroduce it—not just for me, but to let my kids discover its deliciousness too. I made it for breakfast because, of course, my pampered husband won’t eat eggs at any other time of the day (or a sandwich for dinner, for that matter!). To my surprise, it was a hit! Using salted fish as a complement to the eggs and potatoes added a whole new layer of flavor. Despite the effort of peeling and frying the eggs, it was worth every moment. After all, some of the best things in life don’t come easy—and that includes a happy marriage.
Ingredients You Will Need for Curry Egg and Aloo
- Eggs: Hard-boiled and fried to a golden brown for a rich texture and added flavor.
- Potatoes: Tender and perfectly coated in curry sauce.
- Curry Powder: The key to a bold and fragrant base. Use your favorite curry powder.
- Garlic, Onion, and Green Seasoning: Essential aromatics that enhance flavor.
- Olive Oil: Used for frying and sautéing.
- Hot Pepper: Adds a kick of heat; adjust to taste.
- Thyme: Earthy and aromatic.
- Ground Cumin and Culantro: Adds depth and a fresh, herbaceous finish.
- Salt: To balance all the flavors.
Health and Nutrition Information
This recipe is naturally gluten-free and can be adjusted to fit a low-carb diet by reducing the potatoes. Eggs are a great source of protein and essential vitamins, while potatoes provide potassium and dietary fiber. The inclusion of fresh herbs and spices also adds antioxidants and other nutrients to the dish.
Variation
Salted Fish Addition: Add fried salted fish to the potatoes during cooking for a more flavorful result. To make the fried salted fish, boil, drain, flake, and fry in hot oil until brown and crisp. I did not show this method in the accompanying video as I did not have salted fish on hand. Salted fish is also known as bacalao, salted cod, pollock, or saltfish.
Tips for Success
- Use Older Eggs: Older eggs are easier to peel after boiling.
- Frying Tips: Ensure eggs are completely dry before frying to reduce splatter.
- Curry Thickness: Adjust water gradually for your preferred sauce consistency.
- Flavor Boost: Fresh culantro enhances the dish, but cilantro can be substituted.
Serving Suggestions
- Serve with soft, flaky roti or freshly steamed jasmine rice for a satisfying meal.
Curry Egg and Aloo
Ingredients
- 6-10 eggs boiled and peeled
- 2 lbs potatoes about 3 large, cut into eight pieces each
- 1/4 cup extra virgin olive oil
- 2 tablespoons curry powder
- 1/2 onion chopped
- 1 scallion chopped
- 2 tablespoons green seasoning or minced bandhania /culantro/cilantro
- 1 tablespoon minced garlic
- 6 thyme sprigs or 1 tablespoon thyme leaves
- salt to taste
- Hot pepper to taste
- 4 cups hot water
- 1/2 teaspoon ground cumin
- 1/4 cup chopped culantro
Instructions
- Prepare the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil and cook for 8 minutes.
- Cool, peel, and pat dry. Heat oil in a narrow saucepan and fry the eggs until golden brown. Set aside.
- Make the Curry Base: Heat olive oil in a heavy-bottomed pot over medium heat. Add chopped onion and hot pepper; sauté until the edges brown.
- Stir in curry powder and cook for 2-3 minutes until fragrant. Add onion, minced garlic, bandhania (or green seasoning), tomatoes, thyme, and 1/2 cup water. Cook until the mixture thickens and becomes grainy.
- Add the Potatoes: Toss the potato pieces into the pot, coating them with the curry mixture. Stir in salt. Cover and cook on low heat for 3-5 minutes, stirring occasionally.
- Simmer the Dish: Add 3 cups of hot water. Bring to a boil, reduce heat, and simmer covered for about 10 minutes, or until potatoes are tender but still hold their shape. Sometimes it takes much longer.
- Finish with Eggs and Seasoning: Once the potatoes are fully cooked, you can start cutting them in half with the side of the spoon (to break up large chunks). Add the fried eggs to the pot, ensurint they are fully imersed in the sauce, and simmer for another 5 minutes on low heat. Adjust the sauce's consistency with additional wate (and salrt) if needed.
- Stir in ground cumin and chopped culantro, scallion, cilantro or parsley before serving.
Video
Notes
Nutrition
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.