Duck Egg Curry

Cuisines

Best for

Recipe

Ingredients

	4	Duck Egg
	2 tablespoons	Mustard oil
	1 teaspoon	Panch Phoran , Assamese five spice
	1	Bay Leaf
	1 cup	Onion , finely chopped
	1 tablespoon	Ginger-garlic paste
	2 teaspoons	Turmeric powder
	1 teaspoon	Cumin , powder
	1 teaspoon	Coriander powder
	1 teaspoon	Red chili powder
	2	Green Chili , slit
	2 cups	Water
	1 cup	Tomato , chopped
	1 teaspoon	Garam masala
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Boil the duck eggs for about 10 minutes, then peel and set aside.
2. 2 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
3. 3 Add panch phoron and bay leaf, and let them splutter.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Stir in the ginger-garlic paste and cook for another 2 minutes.
6. 6 Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
7. 7 Add the chopped tomatoes and cook until they become soft and oil starts to separate.
8. 8 Gently add the boiled duck eggs and slit green chilies to the mixture.
9. 9 Pour in the water and bring the curry to a boil.
10. 10 Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
11. 11 Sprinkle garam masala and give it a final stir.
12. 12 Garnish with fresh coriander leaves before serving.