![Bangladeshi-style Mustard Egg Curry](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Bangladeshi-style Mustard Egg Curry
Spicy Mustard Egg Delight: A Bangladeshi Twist on a German Classic
4.4 out of 5
This recipe brings together the flavors of Bangladeshi cuisine with the traditional German dish, Senfei. The combination of creamy boiled eggs and a rich mustard-based curry creates a unique and flavorful experience that will tantalize your taste buds.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Dairy-free, Nut-free, Low-carb (if served with cauliflower rice)
Allergens
Mustard, Garlic
Not suitable for
Vegan, Paleo, Keto
Ingredients
In this Bangladeshi adaptation, the traditional German Senfei is transformed into a spicier and more aromatic dish. The original recipe typically uses a creamy mustard sauce, while the Bangladeshi version incorporates a variety of spices and coconut milk to create a richer and more complex flavor profile. Additionally, the Bangladeshi-style Mustard Egg Curry is served with basmati rice or roti, which is a departure from the traditional German accompaniments. We alse have the original recipe for Senfei, so you can check it out.
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6 hard-boiled eggs 6 hard-boiled eggs
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2 tablespoons mustard oil (30ml) 2 tablespoons mustard oil (30ml)
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon red chili powder 1 teaspoon red chili powder
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
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Salt to taste Salt to taste
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Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 18g, 5g
- Carbohydrates (total, sugars): 10g, 3g
- Protein: 12g
- Fiber: 2g
- Salt: 1g
Preparation
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1.Heat mustard oil in a pan over medium heat.
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2.Add the chopped onions and sauté until golden brown.
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3.Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
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4.In a small bowl, mix together turmeric powder, red chili powder, cumin powder, and coriander powder with a little water to form a paste.
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5.Add the spice paste to the pan and cook for a minute, stirring continuously.
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6.Pour in the coconut milk and bring the mixture to a gentle simmer.
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7.Carefully add the boiled eggs to the curry and simmer for 5-7 minutes, allowing the flavors to meld together.
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8.Season with salt to taste.
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9.Garnish with fresh cilantro leaves.
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10.Serve hot with basmati rice or roti.
Treat your ingredients with care...
- Mustard oil — If you can't find mustard oil, you can substitute it with vegetable oil or ghee for a milder flavor.
- Coconut milk — Use full-fat coconut milk for a creamier and richer curry.
Tips & Tricks
- To enhance the flavor, you can add a pinch of garam masala towards the end of cooking.
- Adjust the spiciness according to your preference by adding more or fewer green chilies.
- For a creamier texture, you can blend a portion of the curry sauce before adding the boiled eggs.
Serving advice
Serve the Bangladeshi-style Mustard Egg Curry hot with fragrant basmati rice or warm roti. Garnish with fresh cilantro leaves for added freshness and color.
Presentation advice
Present the curry in a deep serving dish, allowing the vibrant yellow color of the curry to stand out. Arrange the boiled eggs on top and sprinkle some chopped cilantro for an appealing presentation.
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