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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
Temper Spices and Sauté Aromatics
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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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 524.2 calories per serving with 21.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala (Koshano)
Simmer the Curry
Finish and Serve
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.
You can add other vegetables like green peas or cauliflower florets. Fry them along with the potatoes and add them to the curry.
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew paste or fresh cream towards the end of the cooking process.
Increase the amount of red chili powder and green chilies for a spicier version, or reduce it for a milder curry.
Duck eggs are a fantastic source of complete protein, containing all essential amino acids required for muscle repair, tissue growth, and overall body function.
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.
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.
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.
Hansher Dimer Curry is a nutritious dish, rich in high-quality protein and vitamins from the duck eggs. However, it is also calorie-dense due to the use of oil, ghee, and potatoes. It can be enjoyed as part of a balanced diet when consumed in moderation.
Absolutely. Chicken eggs are a common substitute. The primary difference will be in the yolk; duck egg yolks are larger, richer, and creamier. If using chicken eggs, reduce the hard-boiling time to 8-10 minutes.
'Koshano' is the Bengali term for the process of slow-frying the spice paste (masala) until the raw smells disappear, the color deepens, and oil separates from the mixture. This step is crucial as it develops the deep, complex flavors that are characteristic of authentic Bengali curries.
If your gravy is too watery, simply remove the lid and let it simmer on medium heat for a few more minutes. The excess water will evaporate, and the gravy will thicken. You can also mash one or two pieces of potato into the gravy to act as a natural thickener.