Dim Kosha or Hanser Dimer Kosha is one of the most satisfying Bengali style Duck Egg Curry. This exotic curry is full of flavours and quite rich in taste. It is slightly different from Dim er Dalna or Everyday Egg Curry. Dim er Kosha is spicier, tastier and thicker than regular Dimer Jhol. While jhol is more watery kosha is mainly oil based.
But what makes the Dim Kosha stand out in thousands of Indian egg curries?
The one and only country Duck Egg. There is literally no comparison between regular poultry chicken eggs and duck eggs. Duck egg yolks are richer and creamier under the soft white blanket. Then comes the flavoured Fried Eggs. In most of Indian egg recipes, eggs are boiled and slide in the curry. But in Egg Kosha hard boiled eggs are seasoned with turmeric, red chilli and salt and pan fried first. Oh yes Don’t forget the ALOO (potato) in Dimer Kosha. Finally comes the wrist twisting Koshano or bhuna.
Koshano means frying spice mix in oil for longer period over high flame. And to cook spices evenly and prevent burning water is added little by little and cooked until moisture evaporates. When masala releases oil water is added in the same manner and so on. This process is repeated 2-3 times depending on how quickly meat or veggies are cooked. This is one genuine tedious process but the taste of that kosha worth the effort.
So how to make the BEST DIM KOSHA?
Follow these simple basic things in check and you will make dimer kosha like a PRO 😉
Always use virgin mustard oil, period.
Fry boiled eggs and potatoes first with seasoning and do rest of the cooking in same oil; it increases the flavours of the curry.
To achieve that perfect delicious Restaurant-like Dim Kosha use Tomato Ketchup. It literally brings out the flavours of Hanser Dimer Kosha like nothing else. And of course it is also the secret behind that deep red hue in your kosha without adding any artificial colours.
Once cooking is done cover the pan and switch off the flame. Keep on stand by for 10-15 mins before serving. This will help masala and eggs to incorporate the flavours. End result will be most satisfying finger licking Hanser Dim Kosha or Spiciest Duck Egg Masala Curry on earth.
Watch my elaborated step by step video recipe of Hanser Dim Kosha aka Spicy Duck Egg Masala Curry.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Hanser Dim Kosha is served with Paratha or Luchi and desi salad in street shops or bengali Jolkhabar er Dokan. But this Dimer Kosha tastes equally good with steamed rice and dal.
Excess Egg Kosha can be stored in airtight container and refrigerated for 3-5 days.
- Egg, Hanser dim: 4, preferably duck egg
- Potato, large: 1, cut into quarters
- Onion: 1 cup, thinly sliced
- Tomato: ½ cup, finely chopped
- Ginger: 1”
- Garlic: 4 cloves
- Green chilli: 2
- Tomato ketchup: 2 tsp
- Warm water: ⅓ cup
- Mustard oil: 3 tbsp
- For Tempering Oil:
- Bay leaf: 1
- Dry red chilli: 1
- Green cardamom: 3
- Clove: 3
- Spices:
- Turmeric powder: 1½ tsp
- Red chilli powder 2 tsp
- Cumin powder: 1 tsp
- Garam Masala powder: 1 tsp
- Sugar: 1 tsp
- Salt: 1 tsp
- Boil egg with generous amount of salt. Peel and slit slightly lengthwise to absorb more flavours from curry masala. Or you can poke few times with a fork or skewer for the same.
- Heat mustard oil to smoking point in heavy bottomed pan and pan fry boiled eggs with dash of salt, turmeric and red chilli powder. Once eggs turn to dark red in colour remove from oil and keep aside.
- Fry potatoes in the same oil until slightly browned in colour. Remove and keep with eggs.
- Now add all ingredients under ‘For Tempering Oil’ in the remaining oil and fry until fragrant.
- Add onion into the oil and sauté for 1-2 mins.
- Pound ginger, garlic and 1 green chilli together and add to the frying onion along with remaining fresh green chilli. Mix everything and fry until moisture evaporates completely.
- Add chopped tomatoes and fry for another 3-5 mins or until tomatoes softened and raw smell is gone.
- Add all dry spices and fry until masala releases oil.
- Now bring on the secret of Restaurant-like Dim Kosha , Tomato Ketchup. It literally brings out the flavours of Hanser Dimer Kosha like nothing else.
- Add ⅓ cup warm water and keep stirring continuously until oil floats on top. Don’t get impatient and add all the water at a time. Add water little by little and keep stirring.
- Add fried potato and garam masala powder and continue koshano until potatoes are cooked.
- Finally add fried egg and mix everything carefully without slicing eggs off.
- Once done cover the pan and switch off the flame. Keep on stand by for 10-15 mins. This will help masala and eggs to incorporate the flavours.
EAT, LOVE & ENJOY! REPEAT!!!
You may also like these Bengali Spicy Non-Veg Recipes
Love bengali food, and especially hasher dim! Looks delicious!