Bengali duck egg curry
Bengali duck egg curry recipe in the curry category
Recipe ingredients:
- 6 duck eggs
- 4 medium sized potatoes
- 1 1/2 tablespoons cooking oil
- 1 tablespoon minced onion
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 3/4 teaspoon turmeric
- 1/2 teaspoon sugar
- 1 tablespoon beaten natural yoghurt
- 2 green chillies
- 1/2 teaspoon hot chilli powder
- 2 bay leaves
- 1 teaspoon coriander powder
- 2 teaspoons cumin powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon tomato puree
- 1 cup hot water
- Salt
- 2 tablespoons chopped fresh coriander
Recipe method:
- Boil the eggs and potatoes in a saucepan.
- When the potatoes are cooked, do not overcook, put the saucepan under a cold water tap for a minute and peel the eggs and potatoes.
- Prick the hard boiled eggs with a fork or knife, here and there and gently rub a pinch of salt and tumeric powder and keep aside.
- Slice the boiled potatoes horizontally.
- Heat the cooking oil in a saucepan or an indian wok/karahi and fry the eggs by stirring frequently till golden and drain on absorbent kitchen paper.
- Then lightly fry the potatoes and drain on a kitchen paper.
- Put the minced onion, garlic and ginger in the remaining hot oil and stir fry for 2 minutes then add all the remaining ingredients except the water, eggs and potatoes and stir fry until the oil separates from the spices.
- Now add the water, eggs and potatoes.
- Stir to blend all ingredients.
- Bring to the boil and cook for 5 to 6 minutes, stir occasionally to ensure that the thickened sauce does not stick to the bottom of the pan.
- Remove the pan from the heat and pour the curry into a serving dish.
- Stir in the fresh coriander and serve.