What I love about Bengali style egg curry is that there are so many ways to make it. A lighter, soupy curry requires barely any spice or vegetable whereas a thicker masala adds a nice fiery kick. Today's recipe is a dhalna, the more spicy version. It's perfect to cook in a hurry as the most prep you need to do is wait for the eggs to be hard-boiled!
Servings: 5-6 portions
Prep+cooking time: 30 mins
- 4 hard boiled eggs, peeled and sliced in half
- 1 tsp turmeric and pinch of red chilli powder
- pinch of salt (to taste)
- 2 tbsp mustard oil (but vegetable oil will be fine)
- 1 green chilli, cut in half lengthways (remove seeds if you want less heat)
- 1 medium sized onion
- 1 tsp grated ginger
- 1-2 garlic cloves, peeled and chopped finely
- 1 medium tomato, chopped
- 1/2 tsp panch phoron (mix of fennel, fenugreek, cumin, nigella and black mustard seed)
- 1 tsp garam masala
1) Boil and peel the eggs. Smear a bit of turmeric powder, salt and a little chilli powder. Cut in half and keep aside.
2) If you'd like, fry the eggs in mustard oil at this point and remove them from the pan once some of the skin starts to turn crispy red and then remove. This is an optional step but most Bengalis consider a staple!
3) Add a little extra oil if necessary and fry the chopped onion in a pan until they brown slightly.
) Add the panch phoron to the onions. It should begin to give an aroma within seconds, which is when tomatoes, garam masala, ginger and garlic, chilli and salt should be added. Fry the masala on medium heat until the oil begins to separate from the sauce.
5) Add a few tablespoons of water and continue to cook the masala on a low to medium heat until it turns deep red in colour.
6) Remove the dhalna from the heat and serve immediately with rice or rotis. It tastes great with jewelled rice too!