Egg and potatoes curry Fiji style | Anda aloo curry | egg masala gravy

Peel and wash the potatoes, then chop them into desired sizes.

Boil the eggs and peel them once cooked.

Heat oil in a pan and fry the boiled eggs until browned, then remove from heat.

Add cumin seeds and mustard seeds to the same oil and cook until fragrant.

Add curry leaves to the pan and cook until softened.

Add diced onion and salt to help cook the onion, sauté until translucent.

Add garlic and chilies, cooking for 2-3 minutes until fragrant.

Add Fiji masala (or substitute with cumin powder, coriander powder, and garam masala) and turmeric, stirring to combine.

Add half a cup of water to the pan to prevent the mixture from drying out, and cook for about 5 minutes.

Add chopped tomatoes to the curry base and cover to cook until the tomatoes are soft.

Add chopped potatoes to the pan and mix with the curry base, cooking without adding water initially.

Add a little water if the mixture starts to catch at the bottom, and continue cooking until potatoes are halfway cooked.

Once potatoes are halfway cooked, add the tomatoes if not added earlier, and cover to cook.

Add water for gravy according to preference, then bring to a boil before adding the eggs.

Add the fried eggs to the curry, optionally prick them with a fork to absorb flavors.

Cook for an additional 10 minutes to incorporate flavors.

Add kasuri methi and coriander, mixing well before turning off the heat.

Equipment Needed

Spice Level:

Allergens