When you cook every day, mostly twice a day, it’s easy to get lost in the refrigerator, gawking and trying hard to get some kind of inspiration. It happens with me quite often, especially in the middle of the week. Even though I don’t plan the meals to a great detail, I still kind of roughly sort it out in my mind and do my grocery shopping accordingly. In spite of that, at times, I am out of veggies and out of ideas. Those days, I always ALWAYS go for egg curry. It’s like a routine!
Most of these days, I make my usual spicy egg curry but occasionally, I like to take an altered path. Dim Shorshe, dim meaning egg and shorshe meaning mustard seeds is a creamy mustard egg curry that comes from Bengali cuisine, where both yellow mustard and poppy seeds are quite favored. The spicy pungent taste from yellow mustard with creamy poppy seeds makes a lovely blend and it goes quite well not just with seafood or veggies but also eggs.
The key thing to consider while using either of these two spices is that a little goes a long way, both in terms of quantity and cooking time! Too much cooking spoils the taste turning it bitter and almost inedible. So, always remember to add the spice paste right at the end and cook only for a few minutes.
Dim Shorshe (Creamy mustard egg curry) is one of those quick egg curries that needs a very few ingredients and gets ready in less than 15 minutes.
Dim Shorshe (Creamy Mustard Egg Curry)
Ingredients
- 4 hard boiled eggs, cut in quarter or half
- 1 red onion, finely chopped
- 1 tablespoon mustard seeds
- ½ tablespoon poppy seeds
- 1 teaspoon nigella seeds
- ½ teaspoon turmeric powder
- 2 green chilies, slit in the center
- ¾ cup coconut milk
- salt
- oil
Instructions
- Grind the mustard seeds and poppy seeds using a coffee grinder and mixer. Add 1 tablespoon of water to the mixed spice powder and allow it to rest for a couple of minutes.
- Add 1 tablespoon of oil in a pan and once heated, add nigella seeds. Once it starts to splatter, drop the chopped onion. Sprinkle salt, turmeric and sauté until it’s translucent.
- Pour the mustard and poppy seeds spice blend and give it a stir. Cook for two minutes and pour coconut milk. Drop the green chilies , the quartered boiled eggs and continue cooking for couple more minutes.
- Taste for salt and add any, if required.
- Serve warm with steamed white rice.
Notes
If you want a spicier curry, grind a green chili along with mustard seeds and poppy seeds.
Comments are closed.
Rosa
March 21, 2016 at 8:20 AMThat dish is fabulously comforting and surely very tasty. Looking forward to try it soon!
Cheers,
Rosa
Amby
March 22, 2016 at 12:17 AMWhy don’t you publish the step by step pictures of how you got there instead of just posting pretty pics of the final dish. Sorry for sounding rude..
Kankana Saxena
March 22, 2016 at 3:30 AMAs much as I would love to, there are two main reasons for not taking step by step pics. First, my kitchen has a tiny window which means the natural light is not great and hence I know how terrible the photos would come. I like making pretty pictures 🙂 And Second, with a toddler running around the house as I cook, taking a tripod to the kitchen will never be a safe idea! May be in future I can think of step by step pictures, for now, it’s not an option at all. Hope I answered your question.
TheLittlePlantation
March 23, 2016 at 6:39 AMI LOVE this! My fall back easy mid-week recipe is a green omelette. And eggs are the one reason I could never be 100% vegan – because they are a busy cooking mother’s dream food. Quick, easy, filling and delicious.
Thanks for sharing this stunning recipe and these amazing pictures.
Kimberly
Sandhya Hariharan
March 23, 2016 at 5:07 PMWhat a gorgeous post. I loved the gravy. But am skeptical to try egg curry. For some odd reason, I really can’t enjoy them together but wouldn’t mind enjoying the boiled eggs and gravy separately.
i will save this recipe for my friends who love a little twist into their egg curry.
Kankana Saxena
March 25, 2016 at 12:26 AMI could eat egg curry every day LOL! Thanks for sharing it with your friends 🙂
Nomita | Ebabee
March 24, 2016 at 11:23 AMThis looks delicious and stunning photos as always. I have never been a fan of our regular egg curry but this Bengali style one sounds so good. I will be giving this a try. Do you know a good recipe for the similar Bengali prawns with mustard? Dying to make an authentic version of that! I can probably just substitute egg for prawns in this recipe right? Thanks.
Kankana Saxena
March 25, 2016 at 12:25 AMThanks Nomita! You could just substitute eggs with prawn, yes 🙂 May be shallow fry the prawns first, you could also add tomato puree if you want!
Abbe @ This is How I
March 24, 2016 at 7:47 PMI’ve never had an egg curry-but I promise this will soon change!
Claudia
March 29, 2016 at 4:58 PMThis was super delicios. I will be making this regularly.