Bangladeshi-style Mustard Egg Curry

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.

• 6 hard-boiled eggs 6 hard-boiled eggs
• 2 tablespoons mustard oil (30ml) 2 tablespoons mustard oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• Salt to taste Salt to taste
• 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

1. 1.
   Heat mustard oil in a pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
4. 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.
5. 5.
   Add the spice paste to the pan and cook for a minute, stirring continuously.
6. 6.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
7. 7.
   Carefully add the boiled eggs to the curry and simmer for 5-7 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro leaves.
10. 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.