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1
Peel potatoes.
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2
Cut into halves lengthwise and then cut each half into three of four pieces according to the length of the potato.
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3
Don't cut them too small or they will cook too quickly and turn to mush.
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4
In an electric skillet or in a large pan on the stovetop, mix together paste ingrediants.
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5
Add meat and potatoes and fry well at medium high.
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6
When it shows signs of sticking to the pan, (brown but not quite burnt) turn heat down and add 1/2 cup boiling water, stir in well.
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7
Cover skillet and simmer for aprox 2-3 hours.
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8
Cook slowly.
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9
When 3 is to high, turn to low and then to warm when nearly finished.
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10
It will be necessary to add water from time to time.
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11
Each time, add only 1/2 cup boiling water, not too often and only when curry seems to be drying out.
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12
Stir frequently to prevent sticking or burning, and keep curry covered.
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13
Eggs which have been hard boiled and peeled can be added for the last hour to 1/2 hour of cooking.
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14
Serve on top of rice.
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15
Cut eggs in half so everyone gets some.
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16
Yum!
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17
Enjoy!
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18
Thank you, Mrs. Hawkins!
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19
****Note*** According to Mrs. Hawkins, you can also make this curry with beef, mutton, pork or salmon.
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20
If tough meat is used and the potatoes are cooked before the meat, remove the cooked potatoes from the pot and add them back in when the meat is done.
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21
In the case of canned salmon add it when the curry is finished, juice included.
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22
In the case of fresh fish steaks, salt to taste, flour and fry.
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23
Add to the curry after the paste and potatoes have cooked.
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24
This type of curry will only take 1-1/2 to 2 hours.
