Duck Egg Curry
Duck Egg Curry
Ingredients
- 4-5 duck eggs, or chicken eggs
- 3 tablespoons oil, vegetable or any cooking oil
- 1 large onion, chopped
- 3-4 cloves garlic
- 1 inch ginger
- 3-4 green chilies, or red chilies, or chili flakes for less spice
- 1 teaspoon turmeric powder
- 2 tablespoons curry powder
- 1 teaspoon chili powder
- to taste salt
- 1/2 cup water, or more, depending on desired consistency
- as needed fresh coriander, chopped, for garnish
Instructions
- 1
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.
⏱️ 15 min
- 2
In a blender or food processor, combine the chopped onion, garlic cloves, ginger, and green chilies. Blend until a smooth paste is formed.
⏱️ 5 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
Gently place the peeled duck eggs into the simmering curry sauce, ensuring the eggs are coated with the sauce.
⏱️ 1 min
- 7
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.
⏱️ 15 min
- 8
Remove from heat, garnish with fresh chopped coriander. Serve hot with rice or bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Duck Egg Curry
- 4-5 duck eggs, or chicken eggs
- 3 tablespoons oil, vegetable or any cooking oil
- 1 large onion, chopped
- 3-4 cloves garlic
- 1 inch ginger
- 3-4 green chilies, or red chilies, or chili flakes for less spice
- 1 teaspoon turmeric powder
- 2 tablespoons curry powder
- 1 teaspoon chili powder
- to taste salt
- 1/2 cup water, or more, depending on desired consistency
- as needed fresh coriander, chopped, for garnish
Instructions
- 1
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.
⏱️ 15 min - 2
In a blender or food processor, combine the chopped onion, garlic cloves, ginger, and green chilies. Blend until a smooth paste is formed.
⏱️ 5 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
Gently place the peeled duck eggs into the simmering curry sauce, ensuring the eggs are coated with the sauce.
⏱️ 1 min - 7
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.
⏱️ 15 min - 8
Remove from heat, garnish with fresh chopped coriander. Serve hot with rice or bread.
⏱️ 1 min