Duck Egg Korma
A luxurious and creamy Bengali curry made with rich duck eggs simmered in a fragrant, nutty gravy of yogurt, cashews, and aromatic spices. This decadent dish is a wonderful alternative to the usual chicken egg curry and pairs perfectly with pulao or naan.
For 4 servings
Prepare Eggs & Korma Paste
- Place the duck eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10-12 minutes for hard-boiled eggs.
- Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process. Once cool, peel them carefully.
- While the eggs are boiling, prepare the paste. In a blender, combine the drained soaked cashews, 1 roughly chopped onion, and the ginger-garlic paste. Blend into a very smooth paste, adding a tablespoon or two of water if needed to help it blend.
Sauté the Eggs
- Gently prick the peeled, boiled eggs all over with a fork or toothpick. This allows the gravy to penetrate the egg.
- Heat the vegetable oil in a wide pan or kadai over medium heat. Add the pricked eggs, a pinch of turmeric powder, and a pinch of Kashmiri red chili powder.
- Sauté for 2-3 minutes, turning gently, until the eggs are lightly golden and have a slightly crisp exterior. Remove from the pan and set aside.
Build the Korma Base
- In the same pan, add the ghee. Once it melts, add the bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
- Add the finely sliced onion and cook over medium heat for 5-7 minutes, stirring occasionally, until soft, translucent, and the edges start to turn golden.
- Add the prepared onion-cashew paste to the pan. Reduce the heat to medium-low and cook for 8-10 minutes, stirring frequently to prevent sticking. Cook until the paste thickens, changes color slightly, and you see oil separating from the sides.
Create the Gravy
- Add the remaining turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until the raw smell of the spices disappears.
- Reduce the heat to the lowest setting. Add the whisked curd a little at a time, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until the curd is well incorporated.
- Pour in 1 cup of warm water, add salt and sugar. Stir well to combine everything into a smooth gravy. Bring to a gentle simmer.
Simmer and Finish
- Gently slide the sautéed duck eggs into the simmering gravy.
- Cover the pan and let the korma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
- Turn off the heat. Sprinkle the garam masala over the top and give it a gentle stir.
- Garnish with freshly chopped coriander leaves. Let the korma rest for 5 minutes before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the curd from splitting, ensure it's at room temperature and whisked well. Always add it on the lowest heat while stirring constantly.
- 2Using warm water for the gravy helps maintain an even temperature, further reducing the risk of the curd curdling.
- 3Don't skip pricking the eggs. It's a crucial step that makes the eggs flavorful from the inside out.
- 4Be patient when cooking the onion-cashew paste. Sautéing it until the oil separates is key to developing the deep, rich flavor of the korma.
- 5For an even richer and creamier texture, you can add 2 tablespoons of fresh cream or coconut milk at the very end, after turning off the heat.
Adapt it for your goals.
Ingredient Substitution
Use 8 regular chicken eggs instead of duck eggs. The cooking time for boiling chicken eggs is slightly less, around 8-10 minutes.
Richer GravyRicher Gravy
For a more traditional and richer Bengali korma, add 1 tablespoon of poppy seed paste (posto bata) along with the cashew paste.
Nut Free VersionNut-Free Version
If you have a nut allergy, you can replace the cashews with an equal amount of melon seeds (magaz) or a mix of melon and poppy seeds.
Vegan KormaVegan Korma
Replace duck eggs with firm tofu cubes or boiled potatoes. Use a plant-based yogurt (like coconut or cashew yogurt) and replace ghee with a neutral oil.
Why this is on our healthy list.
Excellent Source of Protein
Duck eggs are a fantastic source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance. Each duck egg contains more protein than a standard chicken egg.
Rich in Healthy Fats
The combination of cashew nuts and ghee provides monounsaturated and polyunsaturated fats. These healthy fats are important for brain health and can help in absorbing fat-soluble vitamins.
Nutrient-Dense
Duck eggs are packed with a higher concentration of vitamins and minerals than chicken eggs, including Vitamin B12, Vitamin A, selenium, and iron, which support energy production and red blood cell formation.
Frequently asked questions
A single serving of Duck Egg Korma contains approximately 480-550 calories. The exact count can vary based on the size of the eggs and the amount of oil and ghee used.