Egg Curry with Shrimps and Potatoes

Ingredients:

5 eggs, boil and shell, then make long, shallow cuts on the surface of each egg
300g shrimps, peel and devein

Combine in a bowl:
6 tbsp fish curry powder
1 tbsp grated coconut, grind fine
½ onion, slice thickly
3 cloves garlic, slice thickly
1 green chilli, slash
1 red chilli, slash
1 sprig curry leaves
1½ tbsp tamarind, add 3 cups water and strain juice

for frying:
1 tsp fish curry spices
1 sprig curry leaves
½ onion, thinly sliced

6 small potatoes, halve and leave unpeeled
4 tbsp oil


Method:

Heat oil, add potatoes and ingredients for frying. Fry till potatoes and onions are brown, then add ingredients combined in a bowl. Cover and bring to the boil. When potatoes are almost cooked, add eggs and shrimps. Continue boiling till potatoes are cooked.