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