Hansher Dimer Curry
A rich and flavorful Bengali curry made with duck eggs simmered in a spicy onion-tomato gravy. The creamy yolks of the duck eggs make this dish incredibly satisfying, perfect with steamed rice.
For 4 servings
Prepare Eggs and Potatoes
- Place duck eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Drain and transfer to an ice bath to cool.
- Once cool, peel the eggs and gently make 2-3 shallow slits on the surface of each egg. This helps them absorb the curry flavors.
- In a small bowl, toss the peeled eggs with a pinch of turmeric powder and salt.
- Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat. Gently fry the eggs for 2-3 minutes until they are light golden. Remove with a slotted spoon and set aside.
- In the same oil, add the cubed potatoes and fry for 5-7 minutes, stirring occasionally, until golden brown on all sides. Remove and set aside.
Temper Spices and Sauté Aromatics
- Add the remaining 2 tbsp of mustard oil to the same pan. Heat until it is pungent and slightly smoking, then reduce the heat to medium.
- Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
- Add the ginger and garlic paste. Cook for another 1-2 minutes until the raw aroma disappears.
Cook the Masala (Koshano)
- Reduce the heat to low. Add the powdered spices: turmeric, red chili, cumin, and coriander powder. Stir continuously for 30 seconds to prevent burning.
- Add the tomato puree and slit green chilies. Mix well and increase the heat to medium.
- Cook this masala mixture, stirring often, for 8-10 minutes. This 'koshano' step is crucial; continue until the masala darkens in color and oil begins to separate from the sides.
- Add the fried potatoes, salt, and sugar. Stir gently to coat the potatoes evenly with the masala and cook for 2 minutes.
Simmer the Curry
- Pour in 2 cups of hot water and stir well. Bring the gravy to a rolling boil.
- Cover the pan, reduce the heat to low-medium, and let it simmer for 10-12 minutes, or until the potatoes are tender and easily pierced with a fork.
- Gently slide the fried duck eggs into the simmering gravy. Stir carefully to submerge them.
Finish and Serve
- Sprinkle the garam masala powder and drizzle the ghee over the curry.
- Give it a final gentle stir and simmer for another 2 minutes to let the finishing flavors meld.
- Turn off the heat. Garnish with fresh chopped coriander leaves.
- Let the curry rest, covered, for at least 10 minutes before serving. This allows the flavors to deepen. Serve hot with steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil is essential for the authentic Bengali taste. Always heat it until it's smoking slightly to remove its raw pungency.
- 2The 'koshano' or sautéing of the masala until oil separates is the most critical step for a rich, deep-flavored curry. Do not rush this process.
- 3Always use hot water to make the gravy. Adding cold water can lower the temperature of the pan, affecting the texture and taste of the curry.
- 4Be gentle when stirring after adding the eggs to the gravy to prevent them from breaking apart.
- 5Letting the curry rest for 10-15 minutes before serving allows the eggs to soak up the flavors of the gravy, making the dish even more delicious.
Adapt it for your goals.
Ingredient Swap
If duck eggs are unavailable, you can use chicken eggs. Reduce the boiling time to 8-10 minutes. The flavor will be milder but still delicious.
Add VegetablesAdd Vegetables
You can add other vegetables like green peas or cauliflower florets. Fry them along with the potatoes and add them to the curry.
Make it CreamierMake it Creamier
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew paste or fresh cream towards the end of the cooking process.
Adjust SpiceAdjust Spice
Increase the amount of red chili powder and green chilies for a spicier version, or reduce it for a milder curry.
Why this is on our healthy list.
Rich in High-Quality Protein
Duck eggs are a fantastic source of complete protein, containing all essential amino acids required for muscle repair, tissue growth, and overall body function.
Nutrient-Dense
Duck eggs provide a wealth of vitamins and minerals, including Vitamin B12 for nerve function, Vitamin D for bone health, and iron and selenium, which support energy production and immune function.
Anti-inflammatory Spices
The blend of spices like turmeric (containing curcumin), ginger, and garlic not only adds incredible flavor but also offers potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Frequently asked questions
One serving of Hansher Dimer Curry contains approximately 520 calories. This is an estimate and can vary based on the size of the eggs and potatoes, and the exact amount of oil used.