Duck Egg Curry

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Recipe

Ingredients

4	duck eggs
2 tablespoons	mustard oil
1 teaspoon	panch phoron (Assamese five-spice mix)
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 chilies, slit
2 cups	water
1 cup	tomato, chopped
1 teaspoon	garam masala
—	salt to taste
2 tablespoons	fresh coriander leaves, 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.