Wednesday, August 3, 2011

Mild Egg and Potato Curry

Sri Lankan rice and curry meals usually have one mild dish that helps offset the spicier dishes. This mild potato curry with egg is a great protein packed all in one dish.  The potato curry is made creamy with coconut milk and also delicious with bread, roti or naan.

4-5 large potatoes cut into big cubes
1 medium onion sliced or chopped
1 serrano chili (whole but with a slit down the length)
2 cloves of garlic cloves minced
10-15 curry leaves
1 small stick of cinnamon
1/2 tsp of turmeric powder
1/2 tsp of fenugreek seeds(available in Indian Grocery Stores)
1 cup of coconut milk
salt to taste
1-2 tsp of lime juice
2 cups of water(or as much as you need to boil the potatoes)
5-6 hard boiled eggs

Place all the ingredients (except for the coconut milk and the lime) in a large pan.    Bring to a boil and allow to cook until the potatoes become fork tender.

 Add the one cup of coconut milk and allow to boil for another 2 minutes.  Taste for salt here.  The potatoes will absorb a lot of the salt while cooking so the gravy may need a little more salt.   Add the boiled eggs at this point.  I like to slice them in half so they absorb as much of the flavors of the curry.  Then turn off the stove and as a final step add your lime juice.  You just want a little (around 1-2tsp)  The lime juice will brighten your dish.  Now it is ready to serve.