• 4 Duck Eggs
• 2 Potatoes (medium)
• 3 Red Onion (medium)
• 4-5 Chola Cardamom - Add To Cart
• 1/2 Kandy Heirloom Cinnamon - Add To Cart
• 2 tsp Muziris Black pepper - Add To Cart
• 2 tsp Lakadong 'Heirloom' Turmeric - Add To Cart
• 4-5 cloves of Garlic
• Ginger (1.5 inch)
• Salt to taste
• 2 Bay leaves
• 1 tsp Coriander powder
• 1 tsp Cumin Powder
• 2 Green Chillies
• 1 tsp Red Chilli Powder
• Coriander for garnish (optional)

1. 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.
2. 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.
3. 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.
4. Keeping the pan on medium heat, add the boiled potatoes. Mash the potatoes roughly in the pan and stir well.
5. 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.
6. 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.
7. Finish with roughly chopped fresh coriander.

Goes well with steamed plain rice, cumin rice, pulao, and rotis.