Did your mom fry the eggs after boiling them and before making the curry? While it seems that’s the traditional way of making this comforting dish, our mom would simply boil the eggs and add them (cut in 1/2) to the curry base. Additionally I don’t recall that she ever added potatoes or aloo to it.
You’ll Need…
3 tablespoon veg oil
7 hard boiled eggs
1 medium onion (diced)
3-4 cloves garlic (smashed)
1/2 teaspoon black pepper
1 scotch bonnet pepper (optional)
1 teaspoon ground masala
1 1/2 – 2 tablespoon curry powder
1 3/4 cups water
1 medium tomato (diced)
3/4 teaspoon salt (adjust)
4 medium potatoes (pre-boiled in salted water)
2 tablespoon chopped parsley
Notes. May I recommend following along with the video below as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. You’ll notice that I finished with chopped parsley, traditionally chopped Chadon Beni (culantro) would be used. Alternatively chopped cilantro (coriander) could be used. Should you want to add Caribbean Green Seasoning after adding the onion and garlic, it would make a great addition.
Heat the oil in a wide pan over medium flame and fry the boiled eggs (peeled) until they form a slight crust and take on a golden color. How dark you want it is totally up to you. Remove and set aside.
Reduce the flame to low and add the onion, garlic, black pepper, scotch bonnet pepper (any spicy pepper you like and in the amount you can tolerate), ground masala and cook for 3 minutes (same pot).
Now add the curry powder of your choice and cook for a further 3-4 minutes on low.
Turn the heat up to med/high and add the water, which you’ll bring to a boil. Then add the diced tomato and salt and cook on a rolling boil for 4 minutes (med/low heat).
It’s now time to add the pre-boiled potato (aloo) to the pot.
This will allow the potatoes as well as the eggs to absorb that lovely curry sauce we created. Add the eggs back to the pot now.
Tuck everything under the curry sauce and cook on a simmer for 4-5 minutes.
Now determine if the salt is to your liking and adjust if necessary, then top with the chopped parsley and reduce the sauce or gravy to the consistency you prefer. In my case I shut off the stove after adding the parsley and allowed the pot’s residual heat to thicken things up for me.
Mom would usually serve this with Sada Roti, but I was too lazy to deal with flour, so I heated a buss-up-shut (paratha) roti I had in the freezer.
Should you want to add a teaspoon of ground roasted cumin (geera) the final 3-4 minutes of cooking, it will further enhance this curry dish.
