Duck Egg Curry


  • 6 duck eggs, boiled and peeled
  • 3 small potatoes, boiled, peeled and cut in half lengthwise
  • 2 medium onions chopped very fine
  • 5-6 cloves of garlic chopped fine
  • 1” piece of ginger grated
  • 2 medium tomatoes grated
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1/4 tsp garam masala powder
  • 2 slit green chillies
  • Chopped coriander leaves to garnish
  • Salt to taste
  • 3 tbsp mustard oil

Directions –

  1. Make vertical gashes on the eggs
  2. Rub little salt and turmeric powder on the eggs and keep aside for 15 mins
  3. Heat mustard oil till smoking
  4. Fry the egg till it turns brown. Remove from the pan
  5. Fry the potatoes till it turns brown and a little crisp. Keep aside
  6. In the same oil, fry the onions till light brown
  7. Add the ginger and garlic and fry for 2 mins
  8. Add tomatoes and fry till it becomes pulpy
  9. Add the turmeric powder and fry for 2 minutes
  10. Add Kashmiri powder and again fry for 2-3 mins. Splash a little water if required
  11. Cook till the oil rises to the surface
  12. Add the eggs and potatoes and cook gently for 5 minutes
  13. Add salt to taste
  14. Add 2 cups of water and let it come to a boil
  15. Simmer and cook till the gravy thickens a bit
  16. Before switching off the flame, add garam masala powder and chopped coriander leaves.

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