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A classic Bengali egg curry where hard-boiled eggs are simmered in a pungent, creamy gravy of ground mustard seeds and fresh coconut. It's a flavorful dish that comes together quickly and pairs perfectly with steamed rice.
For 4 servings
Boil and Peel Eggs
Prepare the Mustard-Coconut Paste
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A classic Bengali egg curry where hard-boiled eggs are simmered in a pungent, creamy gravy of ground mustard seeds and fresh coconut. It's a flavorful dish that comes together quickly and pairs perfectly with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 354.21 calories per serving with 15.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Eggs and Prepare Tempering
Cook the Gravy
Simmer and Finish
Replace eggs with pan-fried fish fillets (like Rohu or Bhetki) or firm paneer cubes to make Sorshe Maach or Sorshe Paneer.
For a nuttier flavor and thicker consistency, add 1-2 tablespoons of white poppy seeds (posto) along with the mustard seeds when making the paste.
Substitute eggs with parboiled potato chunks or pan-fried firm tofu. Sauté them just like the eggs and add to the gravy.
Increase the number of green chilies in the paste or add a pinch of red chili powder along with the Kashmiri chili powder for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Mustard oil is high in monounsaturated and polyunsaturated fats (MUFAs and PUFAs), including omega-3 fatty acids, which are beneficial for heart health. Coconut provides medium-chain triglycerides (MCTs) for quick energy.
Mustard seeds contain compounds like glucosinolates and selenium, which have been shown to possess anti-inflammatory properties, helping to reduce inflammation in the body.
The pungent compounds in mustard, known as isothiocyanates, can provide a temporary boost to the metabolic rate, aiding in calorie burning.
The key is to grind the mustard seeds with salt and green chilies, which helps neutralize the bitter compounds. Also, soak the seeds in warm water before grinding and, most importantly, do not overcook the paste. Sauté it on low heat for only 1-2 minutes.
It is not recommended. Mustard powder lacks the fresh, pungent aroma and complex flavor of freshly ground seeds. Using powder can result in a flat taste and a less authentic dish.
It is moderately healthy. Eggs provide high-quality protein, and mustard oil contains heart-healthy monounsaturated fats. However, it is also rich in calories from the oil and coconut, so it's best enjoyed in moderation as part of a balanced diet.
One serving of Sorshe Narkel Dim (approximately 2 eggs with gravy) contains around 350-400 calories, depending on the amount of oil and coconut used.
This curry pairs perfectly with plain, hot steamed white rice ('gorom bhaat'). The simple rice balances the strong, pungent flavors of the mustard gravy beautifully.
Yes, you can. The flavors often deepen and improve overnight. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of warm water if the gravy has thickened too much.