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Hasher Dimer Kosha | Bengali Style Duck Egg Curry

Hasher Dimer Kosha (Bengali Style Duck Egg Curry) is a spicy, flavourful and delicious Indian egg curry. This onion-tomato based duck egg masala makes a perfect and comforting weeknight meal. This hasher dimer kosha (egg curry) can be whipped up pretty fast and is enjoyed with rice, roti or naan.
Prep Time10 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Bengali, gluten free, Indian
Keyword: hasher dim recipe, hasher dimer kosha, how to make duck egg curry, Indian duck egg curry recipe, Step by step egg curry recipe
Servings: 4 -6 people


  • 5-6 Duck Eggs hard boiled, peeled and make 4-6 slits along the egg
  • 2 medium Potatoes washed, peeled and cut in quarters
  • 2 medium Onions finely chopped
  • 1 large Tomato chopped
  • 1 1/2 tsp Ginger-garlic paste
  • 2-3 Green chilies slit
  • 1/2 tsp Turmeric powder plus extra for marinating the eggs
  • 1 1/2 tsp Chilli powder
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 Bay leaves
  • 1 dried red Chilli Broken
  • 1 inch Cinnamon stick
  • 3-4 Cloves Slightly crushed
  • 2-3 Green cardamom Slightly crushed
  • 1 tsp Cumin seeds
  • 1/2 tsp Garam masala powder
  • 1 tsp Sugar
  • Salt as per taste
  • 2-3 tbsp Veg Oil/ Sunflower oil
  • 2 Tbsp Fresh coriander leaves To garnish


  • Marinate the eggs with salt and a pinch of turmeric.
  • Heat 2 tbsps of oil in a kadai or deep bottomed pan on medium heat, and fry the hard boiled eggs till light golden brown.
  • Now add remaining oil to the pan, once hot temper with bay leaves, dried red chilli, cinnamon, cardamoms, cloves and sauté for few seconds.
  • When you get the aroma of the spices add in the cumin seeds and sauté for few seconds or until it splatters.
  • Then toss in the chopped onions and sugar (sugar caramelises and gives a lovely reddish colour to the dish) and fry till its translucent. 
  • Add ginger garlic paste and sauté until the raw smell disappears.
  • Now add the potatoes and keep on frying for 2-3 mins stirring constantly.
  • Now add chopped tomatoes, green chilies and continue to fry on medium heat until it is soft and mushy.
  • Add the dry masala powder turmeric, chili powder, cumin powder and coriander powder, salt along with 1/2 cup of water and mix everything well. Cover and cook for 5 minutes stirring occasionally. You will see oil seeping from the sides
  • After 5 minutes check the doneness of the potatoes. If its still hard then cover and cook for few more minutes. If you think that the masala is drying up too fast you can add few tbsp of water.
  • When the potatoes are almost cooked add the fried eggs and garam masala powder along with 2/3 cup of water, mix and Simmer for another 4-5 minutes.
  • When you see oil seeping from the sides, the masala is almost done. Just crank up the heat to medium-high and dry up the curry since this is a semi dry to dry dish.
  • Sprinkle with freshly shopped coriander leaves and serve hot with rice or roti or naan.
    Hasher Dimer Kosha (Duck Egg Curry Bengali style)