Creamy, rich & best of the season duck eggs are cooked in a caramelised onion & potato spiced curry. An heirloom recipe that graces our dinner table in Assam around this time of the year.
~ Gather Your Ingredients ~
~ Preparation Instructions ~
- Hard boil the duck eggs until the shells slide right off. Peel the shells and season with Lakadong Turmeric & salt. In a separate pan, boil the potatoes, peel the skin and set aside.
- Heat a pan over high heat and add a tablespoon of oil. Shallow fry the eggs until slightly golden, take them out of the pan and rest them on kitchen paper.
- In the same pan, add another tablespoon or two of oil. Add the whole spices - green chillies, cinnamon, cardamom, and bay leaves, then fry the chopped onions until golden brown. Add the pounded ginger and garlic to the onions and continue to stir.
- Keeping the pan on medium heat, add the boiled potatoes. Mash the potatoes roughly in the pan and stir well.
- Crush the black peppercorns in a mortar & pestle, add to the onion and potato mix, then add turmeric, coriander powder, cumin powder & red chilli powder. Continue to stir until all combined.
- Add hot boiling water to the pan and bring it to a fast simmer. Let it bubble away for about 10 mins without a lid to reduce, aiming for the right consistency for the curry. Add the duck eggs, put the lid on and simmer for another 5-10 mins.
- Finish with roughly chopped fresh coriander.
Goes well with steamed plain rice, cumin rice, pulao, and rotis. Enjoy.

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