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The Vegetarian Curry Bible
Egg Akoori
Bengali Duck Egg Curry
by Aparupa Dey
Ingredients
by Sunita
Ingredients
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1 onion, sliced finely
2 chopped green chillies
1-2 flakes garlic, chopped finely
1/4 " ginger , chopped finely
Salt and pepper to taste
A little garam masala powder
4 eggs
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6 duck eggs
4 medium sized potatoes
1½ tbsp cooking oil
1 tbsp minced onion
½ tbsp minced garlic
½ tbsp minced ginger
¾ tsp turmeric
½ tsp sugar
1 tbsp beaten natural yoghurt
2 green chillies
2 tbsp cooking oil/ghee(clarified butter)
Method
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Heat the oil and fry the onions, ginger, garlic and green chillies till the
onions turn brown in color.
Take the pan off the heat, add the eggs, salt and pepper and the garam
masala pwd and stir well.
Put back on the fire and fry, stirring continuously till the mixture turns
solid and is well browned.
Can be eaten as a breakfast dish, on toast or with plain rice and dal.
½ tsp hot chilli powder
2 bay leaves
1 tsp coriander powder
2 tsp cumin powder
½ tsp ground black pepper
½ tsp tomato purée
1 cup hot water
salt
2 tbsp chopped fresh coriander
Method
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Boil the eggs and potatoes in a saucepan. When the potatoes are cooked
(do not overcook), put the saucepan under a cold water tap for a minute
and peel the eggs and potatoes.
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Prick the hard boiled eggs with a fork or knife, here and there, and
gently rub a pinch of salt and tumeric powder and keep aside.
Slice the boiled potatoes horizontally.
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