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This is poor man’s fare in India, but is comfort food. It is one of the easiest things to put together,  and while it does take a little time to cook, is well worth the wait. Egg Curry (or “Koni Dom” as it is known in Assam) is best served piping hot on a wet day. For the best experience, I suggest using duck eggs. Their richness completes a well made Egg Curry in a manner that has to be experienced to be truly appreciated.


  • 6 hard boiled eggs
  • 3 tablespoons of mustard oil
  • Two bay leaves
  • Two cloves
  • Two cardamom pods
  • One large coarsely sliced onion
  • Three medium sized quartered potatoes
  • 1/2 teaspoon of turmeric
  • 2 tablespoons of coriander powder
  • 1 tablespoon of white pepper
  • 2 tablespoons of curry powder
  • 2 tablespoons of salt
  • Two pureed medium size tomatoes
  • 500ml of boiled water.
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