By Food System Team
Chef Norman's Egg & Potato Curry
This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia". This is a thick curry with a thick sauce base made of parsley, cashew nuts and spices. You can be creative with the other type of vegetables to use such as sweet potato, butternut squash or pumpkin.
Updated at: Thu, 17 Aug 2023 00:13:18 GMT
Nutrition balance score
Good
Glycemic Index
69
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories210.5 kcal (11%)
Total Fat10.4 g (15%)
Carbs20.4 g (8%)
Sugars1.7 g (2%)
Protein9.3 g (19%)
Sodium414.1 mg (21%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6eggs
2 Tbspvegetable oil
1onion
medium, diced
500gbaby potatoes
peeled and cooked
1 tspfine sea salt
1tomato
medium, diced
For the Paste
Instructions
Step 1
Blitz the paste ingredients with 200ml of water until fine smooth. Set aside.
Step 2
In a medium saucepan, bring 1.5 litres of water to a boil, slowly drop the eggs into the water and boil them for 8 minutes. Next plunge the eggs in cold water and peel them once the shells have cooled down completely. Set aside.
Step 3
Heat up the oil in a large saucepan on a medium heat and stir in the onion and sauté for 4-5 minutes until golden brown. Next stir in the paste mixture and cook for 2 minutes, add the potatoes and salt together with 200ml of water and continue cooking for 5 minutes.
Step 4
Stir in the tomato and eggs, and cook for 2 minutes with gentle stirring. Turn the heat off and transfer to a serving bowl and garnish with parsley Serve with rice
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