Duck egg cutlets are something I cooked with intuition. I was seeing so many wonderful recipes for eggs over the years and just felt I needed to cook an egg curry that was special. I made egg masala curry a few days back and it was as good as it was, I wanted something better. This time I wanted to make duck egg cutlets curry.
I am an emotional eater. I cook and eat with my feelings. Even when I am not eating, I love to scroll through my Instagram feed and look at all the delicious food pictures that close my eyes and feel how good they are. I love the good feeling of simmering spices.
I love to see the happiness of my family when they eat some great food and sit down and enjoy a delicious meal with them. Also creating new recipes, researching flavors, and cooking them. I know now what a blessing it is to be an emotional eater, it helps me keep these food posts flowing.
That is how this duck egg curry came to be. My friend from the neighborhood had some fresh duck eggs on sale just at the time I was planning to make this curry. In they went to a big saucepan, and I soft boiled and peeled them.
Duck Egg Vs Chicken Egg
Duck eggs come in many varied sizes and colors. They are bigger than chicken eggs, more nutrient dense and has slightly gamier taste. Some are stronger. Dense yolk makes them perfect for baking, also making curries as I discovered. It goes well with fragrant spices like cardamom and mace, when made with a little spicy curry.
Duck egg cutlets in curry
- 1 heavy bottomed skillet
- 5 large Duck eggs soft boiled
- 1 lb Sausage meat/ ground beef
- ½ cup red lentil flour
- 1 tbsp Paprika
- 1 tbsp yellow curry powder
- 1 tbsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp crushed black pepper
- 1 mace
- 4 cardomom
- 1 Indian basil
- 4 cloves
- ½ onion diced
- 3 garlic cloves
- 1 inch ginger
- 3 large tomatoes
- 10 whole green chilies split
- 1 tsp red curry powder
- salt to taste
- 3 tbsp Plain greek yogurt
- Boil and peel duck eggs. set aside
- Mix Seasonings and red lentil flour with sausage meat. knead and form around each egg to make cutlets
- heat the skillet and add half a cup of mustard oil. Brown the cutlets in oil on low flame, turning carefully
- Once evenly browned remove them from the pan and in the same oil add a tablespoon of ghee
- when the oil is hot add indian basil, mace ,cardomom and cloves. fry for few seconds until fragrant
- add oinions fry until translucent and add ginger garlic paste , tomatoes and green chilies. cover and cook on low until water from the tomatoes are released
- Add red curry powder and duck egg cutlets. Turn the eggs every 5 to 10 minutes to make sure they cook evenly. cover and cook on low heat until meat is cooked through. Add water if the curry looks too dry.
- add 3 tablespoons of yogurt and cook until sauce is thick enough to coat the eggs. taste and adjust the salt