Curry Egg and Aloo -

Curry Egg and Aloo

Curry Egg and Aloo is a comforting and flavorful dish that combines the creaminess of boiled 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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Course: Breakfast, dinner, lunch

Cuisine: Caribbean, Trinidad, Trinidadian

Keyword: curry egg and aloo

Prep Time: 15

Cook Time: 40

Servings:

Calories: 329kcal

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

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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.

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Notes

Variations

Salted Fish Addition: Add fried salted fish to the potatoes during cooking for a more flavorful result.

Nutrition