Haser Dim Kosha/ Duck egg curry

 Bengali style Hanser Dim kosha/ Duck egg curry:

Bengali-style Hanser Dim Kosha is a delectable curry that elevates the regular egg curry to new heights. It features duck eggs, known as "Hanser Dim" in Bengali, instead of chicken eggs. Duck eggs have a richer flavour and creamier texture than chicken eggs, making this dish special. Unlike its close cousin "Dimer Dalna", which features a light watery gravy, dim kosha boasts a thick and flavourful onion base. Hard-boiled eggs are first fried with a touch of salt and turmeric, adding a delightful textural element. The real magic happens in the gravy, where aromatics like onions, garlic and tomatoes are simmered with warming spices like turmeric, cumin, and coriander. The resulting gravy takes on a rich reddish-brown hue, enveloping the eggs in a symphony of flavour. Traditionally enjoyed with roti, luchi or even fried rice, dim kosha is a comforting and versatile dish that will tantalize your taste buds.

Non-veg curries from my kitchen:

Crab Masala/ Kakrar Jhal

Spicy Basa fish curry

Murg Makhani/ Chicken Butter Masala

Course - Lunch/ Dinner

Dish - Indian/Bengali style

Author - Usashi Mandal

Serves - 2/3
Preparation time - 20 minutes
Cooking time -  45 minutes

Ingredients:

• Duck eggs boiled and peeled.
• 1 cup onion paste
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 cup chopped tomato
• 1 tbsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp garam masala powder
• 1 tsp kasuri methi
• 2 tsp red chilli powder
• 4 to 5 green chillies
• 1 potato peeled and diced(optional)
• 1 whole bay leaf
• 1 inch cinnamon stick
• Mustard oil for cooking and frying
• Salt to taste.

Instructions:

• Prep the Eggs: Wash the duck eggs thoroughly under running water.
• Hard-boil the Eggs: Place eggs in a saucepan and cover them with cold water. Bring the water to a boil, cover the pan and remove it from the heat. Let the eggs sit for 10 - 12 minutes for a hard boil. You can also follow a preferred hard-boiling method you are familiar with.
• Cool and Peel: Drain the hot water and rinse the eggs with cold water to stop the cooking process. Once cool enough to handle, peel the shells from the eggs.
• Season the Eggs: Rub salt and turmeric powder on the peeled eggs to coat them evenly.
• Fry the Eggs: Heat mustard oil in a wok or kadhai over medium heat. Once hot, fry the seasoned eggs until golden brown on all sides. Remove the eggs from the oil and set them aside on a paper towel-lined plate to drain excess oil.
• Fry the potatoes( if you are using potatoes): Reduce the heat to low or simmer. Add the potatoes to the hot oil and fry them until light brown and cooked through. Remove the potatoes with a slotted spoon and set them aside with the eggs.

Prepare the curry:

• Heat Oil: In the same wok or kadhai( or use fresh oil if needed), heat mustard oil.
• Temper the spices: Add the bay leaf and cinnamon stick. Let them crackle for a few seconds.
• Saute the Aromatics: When the cinnamon releases its aroma, add the garlic and onion paste. Saute over low heat until the onions turn light brown and fragrant.
• Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and release their juices.
• Add spices: Add ginger paste, green chillies, turmeric powder, cumin-coriander powder, and red chilli powder. Saute the masala( spice mixture) until fragrant and the oil releases from the masala.

Assemble the Curry:

• Add potatoes and Eggs: Add the fried potatoes and fried eggs to the masala. Stir gently to combine.
• Simmer with Water: Pour in 1 cup of hot water. Cover the pan and cook for 5 to 6 minutes on low flame.
• Finishing Touches: Check if the potatoes are tender and the gravy has thickened. stir in garam masala powder and kasuri methi.Cover for 2 - 3 minutes more, allowing the flavours to meld.
• Serve: Remove from heat and garnish with fresh cilantro( optional). Serve hot with roti, chapatis, or plain steamed rice.

Tips:

• Adjust the amount of green chillies or red chilli powder to your desired level of spiciness.
• You can use ghee instead of mustard oil for a richer flavour.