Curried Eddoes/Taro, Eggs and Saltfish

Curried eddoes/ taro- Guyanese style.
ingredients/recipe
*Peel, chop into bite size pieces and wash eddoes/taro.—- keep submerged in water to avoid it becoming discoloured.
• blend together 1 medium onion, 2 bulb of peeled garlic, 1 tablespoon dried thyme, 1 small bunch of spring onions.
• In hot Dutch pan or heavy pan, add 1/4 cup cooking oil. Once oil is hot add blended ingredients.
• Add 2 tablespoons garam massala, 3 tablespoons curry powder, 1-2 bay leaves and 2-4 cardamom pods, 2 tablespoons of tomato purée.
• Combine and add few drops of water to form paste, cook for 2-3 minutes then add 1 cup of coconut milk.
• Simmer for 2-3 minutes then add drained eddoes/taro. Mix thoroughly.
• Add enough boiled water to cover eddoes/taro and simmer on low—medium heat for approximately 1 hour, checking intermittently and top up cooking water if needed.
• Meanwhile boil and drain twice, Chopped salted fish. Shred and set aside.
• Boil, peel and set aside eggs (optional)
• Check eddoes/taro are cooked, once it’s fork mashed easily. Combine eggs and salted fish.
• Cook for another 5 minutes/ possibly top up cooking water. Tip: Curry sauce will be enough once level is kept where it just barely covers eddoes/taro.
• Taste and add salt if needed. Add hot chilli if you dare.
• Serve with boiled rice or roti.

Music:
DIL DIYAN GALLAN | VIOLIN COVER | SHRUTI BHAVE | TIGER ZINDA HAI
Shruti bhave
Credits:
Original music : Vishal - Shekhar
Singer : Atif Aslam
Violin & Vocals for cover : Shruti Bhave
Music re-produced by : Mithilesh Patankar
Recorded, Mixed & Mastered by Aslam Khan,
assisted by Vatsal Chevli & Benvin Fernandes @ Headroom Studio

Видео Curried Eddoes/Taro, Eggs and Saltfish канала BenBakerHobbies