Bengali Duck Egg Curry or Hansher Dimer Kosha (also called Dim Kosha) is a rich, slow-cooked classic from Bengal. Duck eggs (hanser dim) have larger, creamier, deeper-yellow yolks than regular chicken eggs, making this curry extra indulgent. “Kosha” means the spices are bhuno-ed (slow-fried) until the gravy thickens and clings to the eggs – perfect with hot luchi, paratha, or pulao.

This traditional, authentic Bengali-style recipe is exactly what you’ll find in Kolkata households or old-school Bengali restaurants. It uses mustard oil, plenty of onions, and minimal water for that signature semi-dry texture. Ready in under an hour! This authentic Hansher Dimer Kosha recipe is a guaranteed crowd-pleaser for weekend lunches or special Bengali meals!

Table of Contents

Ingredients for Hansher Dimer Kosha

For the eggs:

6 fresh duck eggs (hanser dim)
4–5 tbsp mustard oil (divided)
½ tsp turmeric powder + salt (for marinating eggs)

For the gravy (kosha masala):

2 large onions, thinly sliced
2 large tomatoes, finely chopped (or 2 tbsp tomato paste/ketchup for extra tang – a secret in many homes)
1 tbsp ginger paste
2–3 green chillies, slit
Whole spices: 1 bay leaf, 1-inch cinnamon stick, 3 green cardamom, 3 cloves
Powdered spices: 1 tsp turmeric powder, 1½ tsp Kashmiri red chilli powder (for colour & mild heat)
1 tsp sugar (balances the heat)
Salt to taste
½–¾ cup hot water (use sparingly for thick kosha gravy)
1 tsp ghee (optional, for finishing)

Hanser Dimer Kosha recipe instructions

Boil & prepare the eggs: Boil the duck eggs for 10–12 minutes in salted water. Please note that duck eggs need to be boiled slightly longer than chicken eggs. Cool, peel, and make 3–4 shallow slits on each egg so the gravy seeps in. Sprinkle turmeric over the eggs and rub it evenly on them.
Fry the eggs: Heat 2 tbsp mustard oil in a kadai. Fry the duck eggs on medium heat until golden and slightly crisp on the outside (4–5 minutes). Remove and set aside.
Make the base (bhuno the onions): Add the remaining 2–3 tbsp mustard oil. Once smoking hot, reduce the heat and add a bay leaf. Add finely chopped onion and a pinch of sugar. Fry on medium-low heat, stirring often, until deep golden brown. This should take somewhere around 8-10 minutes.
Add ginger & tomatoes: Add ginger paste and finely chopped tomato (or paste) and cook until soft, and the oil starts separating. Keep frying on medium-low heat until the masala is fragrant and the oil separates from the edges. Add water for some gravy.
Add eggs & finish: Gently add the fried duck eggs. Simmer on low heat for another 8–10 minutes, stirring occasionally, until the gravy thickens and coats the eggs beautifully. Dimer kosha usually has a dryish consistency. Add slit green chillies, slightly pounded whole spices, and optional ghee. Cook 1–2 minutes more. Turn off the heat. Let it rest 5 minutes before serving.

Serving Suggestions

Serve hansher dimer kosha with luchi, paratha, or basanti pulao. Unlike dimer dalna, dim kosha is usually dryish. It also pairs wonderfully with plain steamed rice and a side of dal. Garnish with fresh coriander.

Hansher Dimer Kosha Recipe | Authentic Bengali Duck Egg Curry (Dim Kosha) – Traditional Style

Pro Tips for Authentic Bengali Duck Egg Curry

Mustard oil is non-negotiable for that pungent, traditional flavour.
Slow-fry the onions properly – rushing this step loses the deep, sweet flavour that defines “kosha”.
Duck eggs are richer and seldom available. So, this recipe is perfectly suited for hen eggs as well.
For extra rich gravy, add 1 tbsp tomato ketchup with the finely chopped tomatoes.
Adjust chilli according to your spice tolerance – Kashmiri gives colour without too much heat.
Traditionally, dim kosha recipes do not contain potatoes. However, you can always add a couple of potatoes to round out the dish.

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Bengali Duck Egg Curry - Hanser Dimer Kosha

Bengali Duck Egg Curry | হাঁসের ডিমের কষা | Hansher Dimer Kosha

Priyanka

Bengali Duck Egg Curry or Hansher Dimer Kosha (also called Dim Kosha) is a rich, slow-cooked classic from Bengal. “Kosha” means the spices are bhuno-ed (slow-fried) until the gravy thickens and clings to the eggs – perfect with hot luchi, paratha, or pulao. This authentic Hansher Dimer Kosha recipe is a guaranteed crowd-pleaser for weekend lunches or special Bengali meals!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Side Dish

Cuisine Bengali

Servings 3 people

Ingredients

For the eggs:

6 fresh duck eggs hanser dim
5 tbsp mustard oil divided
½ tsp turmeric powder for marinating eggs

For the gravy (kosha masala):

2 large onions finely chopped
2 large tomatoes finely chopped (or 2 tbsp tomato paste/ketchup for extra tang – a secret in many homes)
1 tbsp ginger paste
2-3 green chillies slit
Whole spices 1 bay leaf, 1-inch cinnamon stick, 3 green cardamom, 3 cloves
Powdered spices 1 tsp turmeric powder, 1½ tsp Kashmiri red chilli powder (for colour & mild heat)
1 tsp sugar balances the heat
Salt to taste
½ cup hot water use sparingly for thick kosha gravy
1 tsp ghee optional, for finishing

Instructions

Boil & prepare the eggs: Boil the duck eggs for 10–12 minutes in salted water. Please note that duck eggs need to be boiled slightly longer than chicken eggs. Cool, peel, and make 3–4 shallow slits on each egg so the gravy seeps in. Sprinkle turmeric over the eggs and rub it evenly on them.
6 fresh duck eggs, ½ tsp turmeric powder
Fry the eggs: Heat 2 tbsp mustard oil in a kadai. Fry the duck eggs on medium heat until golden and slightly crisp on the outside (4–5 minutes). Remove and set aside.
5 tbsp mustard oil
Make the base (bhuno the onions): Add the remaining 2–3 tbsp mustard oil. Once smoking hot, reduce the heat and add a bay leaf. Add finely chopped onion and a pinch of sugar. Fry on medium-low heat, stirring often, until deep golden brown. This should take somewhere around 8-10 minutes.
2 large onions, 1 tsp sugar, Salt to taste
Add ginger & tomatoes: Add ginger paste and finely chopped tomato (or paste) and cook until soft, and the oil starts separating. Keep frying on medium-low heat until the masala is fragrant and the oil separates from the edges. Add water for some gravy.
2 large tomatoes, 1 tbsp ginger paste, Powdered spices
Add eggs & finish: Gently add the fried duck eggs. Simmer on low heat for another 8–10 minutes, stirring occasionally, until the gravy thickens and coats the eggs beautifully. Dimer kosha usually has a dryish consistency. Add slit green chillies, slightly pounded whole spices, and optional ghee. Cook 1–2 minutes more. Turn off the heat. Let it rest 5 minutes before serving.
2-3 green chillies, Whole spices, ½ cup hot water, 1 tsp ghee