Duck Egg Curry Recipe by Asian Delicasy
Duck egg curry Cooking Instructions 30 minutes (preparation+ cooking time) 1 1. Boil the eggs for 10 minutes, cool them, and peel off the shell. Marinate the eggs with a pinch of salt and turmeric powder. 2. Take 2 tbsp mustard oil in a pan and shallow fry the eggs until golden color. keep rotating the eggs in the oil so that all the sides fry properly. 2 3. Heat 2 tbsp mustard oil in a pan. Temper the hot oil with dry red chilies followed by adding 1/2 tsp cumin seeds and bay leaf. Sizzle them for 30 seconds. 4. Add finely sliced onions and sauté until light brown. Add a pinch of salt this is how onions become softer. For faster cooking, you can keep the heat medium and stir frequently. 5. When the onion turns golden brown add crushed ginger and green chilies. 3 6. After 1 minute add tomatoes. Cook tomatoes well. 7. When tomatoes become soft add potato cubes to them. Cook the potatoes for 6 minutes. you will notice a molten gravy that is formed due to the frying of onion, masalas, and tomatoes. Add turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder to the masala. Sauté for 1-2 minutes and then you will see the oil separate from the spices as the moisture dries off gradually 4 Add 1 cup of water and give one boil to the gravy keeping the gas at high temperature. Then simmer the gravy at low flame by covering the pan. Check in between if the potatoes become tender or not with the help of fork. 5 Now add the fried eggs to the gravy and simmer for 4 minutes and stir occasionally to flip the sides of the eggs. (Now, it's your choice how much gravy you want to get. If you want to have the egg curry with rice then keep the liquid gravy as much as you want to eat, however, if you want to take eggs with bread/rotis/ paratha/naan then dry out the gravy by simmering it for more time until a dry gravy is achieved. 6 In the end, sprinkle garam masala and stir well to mix it up with the gravy and duck egg curry is ready to serve. 1 1. Boil the eggs for 10 minutes, cool them, and peel off the shell. Marinate the eggs with a pinch of salt and turmeric powder. 2. Take 2 tbsp mustard oil in a pan and shallow fry the eggs until golden color. keep rotating the eggs in the oil so that all the sides fry properly. 1 1. Boil the eggs for 10 minutes, cool them, and peel off the shell. Marinate the eggs with a pinch of salt and turmeric powder. 2. Take 2 tbsp mustard oil in a pan and shallow fry the eggs until golden color. keep rotating the eggs in the oil so that all the sides fry properly. 2 3. Heat 2 tbsp mustard oil in a pan. Temper the hot oil with dry red chilies followed by adding 1/2 tsp cumin seeds and bay leaf. Sizzle them for 30 seconds. 4. Add finely sliced onions and sauté until light brown. Add a pinch of salt this is how onions become softer. For faster cooking, you can keep the heat medium and stir frequently. 5. When the onion turns golden brown add crushed ginger and green chilies. 2 3. Heat 2 tbsp mustard oil in a pan. Temper the hot oil with dry red chilies followed by adding 1/2 tsp cumin seeds and bay leaf. Sizzle them for 30 seconds. 4. Add finely sliced onions and sauté until light brown. Add a pinch of salt this is how onions become softer. For faster cooking, you can keep the heat medium and stir frequently. 5. When the onion turns golden brown add crushed ginger and green chilies. 3 6. After 1 minute add tomatoes. Cook tomatoes well. 7. When tomatoes become soft add potato cubes to them. Cook the potatoes for 6 minutes. you will notice a molten gravy that is formed due to the frying of onion, masalas, and tomatoes. Add turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder to the masala. Sauté for 1-2 minutes and then you will see the oil separate from the spices as the moisture dries off gradually 3 6. After 1 minute add tomatoes. Cook tomatoes well. 7. When tomatoes become soft add potato cubes to them. Cook the potatoes for 6 minutes. you will notice a molten gravy that is formed due to the frying of onion, masalas, and tomatoes. Add turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder to the masala. Sauté for 1-2 minutes and then you will see the oil separate from the spices as the moisture dries off gradually 4 Add 1 cup of water and give one boil to the gravy keeping the gas at high temperature. Then simmer the gravy at low flame by covering the pan. Check in between if the potatoes become tender or not with the help of fork. 4 Add 1 cup of water and give one boil to the gravy keeping the gas at high temperature. Then simmer the gravy at low flame by covering the pan. Check in between if the potatoes become tender or not with the help of fork. 5 Now add the fried eggs to the gravy and simmer for 4 minutes and stir occasionally to flip the sides of the eggs. (Now, it's your choice how much gravy you want to get. If you want to have the egg curry with rice then keep the liquid gravy as much as you want to eat, however, if you want to take eggs with bread/rotis/ paratha/naan then dry out the gravy by simmering it for more time until a dry gravy is achieved. 5 Now add the fried eggs to the gravy and simmer for 4 minutes and stir occasionally to flip the sides of the eggs. (Now, it's your choice how much gravy you want to get. If you want to have the egg curry with rice then keep the liquid gravy as much as you want to eat, however, if you want to take eggs with bread/rotis/ paratha/naan then dry out the gravy by simmering it for more time until a dry gravy is achieved. 6 In the end, sprinkle garam masala and stir well to mix it up with the gravy and duck egg curry is ready to serve. 6 In the end, sprinkle garam masala and stir well to mix it up with the gravy and duck egg curry is ready to serve. 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