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Updated: Dec 22, 2020

Duck egg curry is one of my all-time favorites. It takes me to my childhood days when I eagerly waited for my mom to cook the duck egg curry. Generally, in my hometown, we got chicken eggs easily, and duck egg was always special-order. The thing did not change today, even in America or India, where duck egg is always a special-order and not easily available from general stores. The specialty of a duck egg is the taste and texture of the egg's yolk, which is unparallel to any other eggs. Alternatively, you can choose Organic chicken egg or regular egg too for the curry. In my taste, the best way to enjoy egg curry would be duck egg curry first, then organic chicken egg curry; others follow after that.

High protein from duck eggs can be allergic to someone, so my mom always put a restriction like once or twice in a month. Now I am going back to my memory lane to remake the same duck egg curry like my Mom. While cooking, at the same time, I was enjoying my video chat with her, as she was giving me instructions from another side of the world.

Prep time: 30 mins

Cooking time: 30 mins

Serving: 2 - 4


  1. 6 Duck Eggs

  2. 3 medium Potatoes

  3. 4 tablespoon of Mustard Oil

  4. 2 pieces Dried red chilies

  5. 1 piece Bay leaves

  6. 3 pieces Cardamom

  7. 4 pieces Cloves

  8. 1 piece of Cinnamon stick

  9. 1/2 teaspoon whole Cumin seeds

  10. 1 cup finely chopped Onions

  11. 2 teaspoon Ginger paste

  12. 2 teaspoon Garlic paste

  13. 1/2 cup chopped Tomatoes

  14. 1 teaspoon Sugar

  15. 1/2 teaspoon Chili powder

  16. 3 Green Chilis (or as you like)

  17. 1 teaspoon Cumin powder

  18. 1 teaspoon Coriander powder

  19. 1 teaspoon Turmeric powder

  20. 1 teaspoon salt

  21. 1 tsp Ghee (Clarified Butter)

  22. 1/4 teaspoon Cardamom powder

  23. 1/4 teaspoon Cinamon powder

  24. 1/4 teaspoon Clove powder


  • Boil the eggs and clean the shells and keep them aside.

  • Peel the potatoes and fry them lightly in 2 tablespoons of oil with a little salt and turmeric powder.

  • In the same frying pan and heat the mustard oil on medium heat.

  • Temper the oil with the dried red chilies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds.

  • Once the whole spices start to crackle in the oil, add the chopped onions.

  • Fry the onion until it's golden brown.

  • Add the ginger and garlic paste to the onion, and fry for another 2 minutes.

  • Then add tomatoes and cook for a few minutes until it's got a little softer.

  • Then add cumin powder, coriander powder, turmeric powder, red chili powder, sugar, and salt.

  • Add 1/4 cup of water to incorporate everything together.

  • Cook the spice mix until the water dries off.

Then add the Boiled eggs and the potatoes in the spices.

  • Mix well and cook for two minutes.

  • Then add two cups of water and gently stir it.

  • Cover the pan with a lid and cook it for 10 mins on low heat.

  • Stir in between and cook until you get your desired consistency of the gravy.

  • Finally, add Bengali ghee and garam masala powder (Cardamom powder, Cinnamon powder, and Clove powder).

  • Turn off the heat and sprinkle cilantro to garnish.

  • Serve warm Duck egg curry with rice or Roti.

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