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Place the duck eggs (or chicken eggs) in a pot and cover them with water. Bring the water to a boil and cook for approximately 10-12 minutes for hard-boiled eggs. Once cooked, transfer the eggs to an ice bath to cool down, then peel them.

In a blender or food processor, combine the chopped onion, garlic cloves, ginger, and green chilies. Blend until a smooth paste is formed.

Heat the oil in a large pan or wok over medium heat. Add the prepared aromatic paste and sauté for 5-7 minutes until the mixture turns golden brown and fragrant. Stir occasionally to prevent burning.

Stir in the turmeric powder, curry powder, and chili powder. Cook for another 2-3 minutes, stirring constantly, until the spices are well incorporated and fragrant.

Pour in the water and add salt to taste. Bring the mixture to a simmer, stirring well to combine all ingredients and create a curry sauce.

Gently place the peeled duck eggs into the simmering curry sauce, ensuring the eggs are coated with the sauce.

Cover the pan and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the eggs to absorb some of the curry's richness.

Remove from heat, garnish with fresh chopped coriander. Serve hot with rice or bread.


Place the duck eggs (or chicken eggs) in a pot and cover them with water. Bring the water to a boil and cook for approximately 10-12 minutes for hard-boiled eggs. Once cooked, transfer the eggs to an ice bath to cool down, then peel them.

In a blender or food processor, combine the chopped onion, garlic cloves, ginger, and green chilies. Blend until a smooth paste is formed.

Heat the oil in a large pan or wok over medium heat. Add the prepared aromatic paste and sauté for 5-7 minutes until the mixture turns golden brown and fragrant. Stir occasionally to prevent burning.

Stir in the turmeric powder, curry powder, and chili powder. Cook for another 2-3 minutes, stirring constantly, until the spices are well incorporated and fragrant.

Pour in the water and add salt to taste. Bring the mixture to a simmer, stirring well to combine all ingredients and create a curry sauce.

Gently place the peeled duck eggs into the simmering curry sauce, ensuring the eggs are coated with the sauce.

Cover the pan and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the eggs to absorb some of the curry's richness.

Remove from heat, garnish with fresh chopped coriander. Serve hot with rice or bread.
