Bengali Duck Egg Curry Indian Recipe

Bengali Duck Egg Curry Indian Recipe

Ingredients

• 6 duck eggs
• 4 medium sized potatoes
• 11/2 tbsp cooking oil
• 1 tbsp minced onion
• 1/2 tbsp minced garlic
• 1/2 tbsp minced ginger
• 3/4 tsp turmeric
• 1/2 tsp sugar
• 1 tbsp beaten natural yoghurt
• 2 green chillies
• 1/2 tsp hot chilli powder
• 2 bay leaves
• 1 tsp coriander powder
• 2 tsp cumin powder
• 1/2 tsp ground black pepper
• 1/2 tsp tomato pur?e
• 1 cup hot water
• salt
• 2 tbsp chopped fresh coriander

Method

1. Boil the eggs and potatoes in a saucepan.
2. 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.
3. 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.
4. Slice the boiled potatoes horizontally.
5. 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.
6. Then lightly fry the potatoes and drain on a kitchen paper.
7. 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.
8. Now add the water, eggs and potatoes.
9. Stir to blend all ingredients.
10. Bring to the boil and cook for 5-6 minutes, stir occasionally to ensure that the thickened sauce does not stick to the bottom of the pan.
11. Remove the pan from the heat and pour the curry into a serving dish.
12. Stir in the fresh coriander and serve.

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