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
6 Duck Eggs
3 medium Potatoes
4 tablespoon of Mustard Oil
2 pieces Dried red chilies
1 piece Bay leaves
3 pieces Cardamom
4 pieces Cloves
1 piece of Cinnamon stick
1/2 teaspoon whole Cumin seeds
1 cup finely chopped Onions
2 teaspoon Ginger paste
2 teaspoon Garlic paste
1/2 cup chopped Tomatoes
1 teaspoon Sugar
1/2 teaspoon Chili powder
3 Green Chilis (or as you like)
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Turmeric powder
1 teaspoon salt
1 tsp Ghee (Clarified Butter)
1/4 teaspoon Cardamom powder
1/4 teaspoon Cinamon powder
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.