Seasaltwithfood

Egg And Potato Curry (Malaysian-Styled) Ingredients 6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks 10 Hard-Boiled Eggs, peeled 3 Shallots, chopped 1 Med Yellow Onion, chopped 4 Sprigs Curry Leaves 400 to 500 ml ml Coconut Milk 2 1/2 Cups Chicken Stock Sea Salt to taste Peanut Oil for cooking Curry Powder 3 to 4 Tbsp Chili Powder 1 ½ tsp Ground Turmeric 2 tsp Aniseed Powder 4 Tbsp Ground Coriander 1 Tbsp Ground Cumin 2 ½ tsp Ground Black Pepper ¼ tsp Ground Cinnamon Method
 Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Add 6 to 8 tablespoons of water into the curry powder, mix well to form a paste. In a heavy pot, heat the oil and add the chopped shallots & yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. 

Add the curry paste, and cook until they are fragrant. Add the coconut milk with 2 to 2 1/2 cups of chicken stock. Bring the curry sauce to a b