History: The recipes I have taken are authentic and old Maldivian recipes- corrected and refined after many trials with my Maldivian cooks.
Description: Maldivian
Recipe
Preparation
time: 20 minutes
Serves: 4
Amount/Measure/Ingredient:
8 each Eggs( hard boiled and shelled)
200 gram Potatoes, peeled and cut into halves
4 tablespoon Coriander curry powder
110 gram Onion, thinly sliced
4 each Garlic cloves, thinly sliced
1 each Cherry pepper, cut into halves
6 each Curry leaves
1 each Raan’baa leaves
50 ml Coconut oil
100 ml Coconut cream
200 ml Coconut milk
Water sufficient to cover the potatoes being cooked
salt to season
Preparation:
Heat the oil. Add the onions, garlic, curry
leaves, cherry pepper and Raan’baa leaf and fry until the onions
are browned.
Add in the potatoes and fry slightly. Add in coconut milk,
water, curry powder and seasoning. Boil over a moderate heat
until the potatoes are well cooked. Add in eggs and cook until
the sauce has thickened. Add in the coconut cream, adjust the
seasoning and remove from heat.
