RECIPES / CARIBBEAN COOKING
Trinidad Curry Egg and Potatoes
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 8 large eggs
- 5 medium potatoes, peeled and cut into 1-inch cubes
- 3 tbsp BackYard Blendz Spicy Green Seasoning
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 3 tbsp curry powder
- ½ tsp turmeric powder
- 1¼ cups coconut milk
- 1 cup water, plus more if needed
- 3 tbsp vegetable oil
- Salt and freshly ground black pepper, to taste
- Fresh coriander or chadon beni, chopped, for garnish
Method
- Boil the eggs Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from the heat and leave for 10–12 minutes. Transfer to cold water, peel once cool and set aside.
- Build the curry base Heat the vegetable oil in a large, deep frying pan or saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and BackYard Blendz Spicy Green Seasoning and cook for 1 minute until fragrant.
- Cook the curry spices Add the curry powder and turmeric. Stir continuously for about 1 minute, then add a small splash of water to prevent the spices from scorching. Cook until the mixture becomes fragrant and slightly darker.
- Add the tomatoes and potatoes Stir in the chopped tomatoes and cook for 3–4 minutes until they begin to break down. Add the potatoes, coconut milk and 1 cup water. Season lightly with salt and black pepper.
- Simmer until tender Bring to a gentle simmer, cover partially and cook for approximately 15–20 minutes, stirring occasionally, until the potatoes are tender. Add a little more water if the sauce reduces too quickly.
- Add the eggs Cut the boiled eggs in half and gently nestle them into the curry. Spoon some sauce over the eggs and simmer uncovered for another 5 minutes so they absorb the curry flavour without breaking apart.
- Finish and serve Taste and adjust the seasoning. Garnish with chopped coriander or chadon beni and serve hot with rice, roti or your preferred flatbread.
BackYard Blendz Chef Notes
Cut the potatoes into evenly sized 1-inch cubes so they cook at the same rate and absorb the curry sauce evenly.
Do not rush the curry powder. Cooking it briefly in the oil with a splash of water helps bloom the spices and removes any raw curry taste without letting them scorch.
Add the boiled eggs only after the potatoes are tender. This keeps the yolks intact while still giving the eggs enough time to absorb the curry flavour.
BackYard Blendz Spicy Green Seasoning adds fresh herbs and gentle heat to the curry base. If you prefer less heat, the Original Green Seasoning can be substituted.
The sauce should be rich and spoonable rather than dry. Add a small splash of water if it becomes too thick while the potatoes are cooking.
Made with BackYard Blendz
BackYard Blendz Spicy Green Seasoning
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