Dim Shorshe (Creamy Mustard Egg Curry)

Ingredients

• 4hard-boiled eggs, cut into quarters or halves
• 1red onion, finely chopped
• 1 tablespoon (15 ml)mustard seeds
• ½ tablespoon (7.5 ml)poppy seeds
• 1 teaspoon (5 ml)nigella seeds
• ½ teaspoon (2.5 ml)turmeric powder
• 2green chillies, slit down the centre
• 180 ml (¾ cup)coconut milk
• To tastesalt
• 1 tablespoon (15 ml), plus more as neededoil

Instructions

1. 1

   Grind the seeds

   Grind the mustard seeds and poppy seeds together in a coffee grinder or mixer. Stir 1 tablespoon of water into the ground mixture and leave it to rest for a couple of minutes.

2. 2

   Cook the onion

   Heat 1 tablespoon of oil in a pan. When hot, add the nigella seeds; once they begin to splutter, add the chopped onion. Season with salt and turmeric, then sauté until the onion is translucent.

3. 3

   Simmer the curry

   Stir in the mustard and poppy seed mixture and cook for 2 minutes. Pour in the coconut milk, add the green chillies and quartered eggs, then cook for a couple more minutes.

4. 4

   Check the seasoning

   Taste the sauce and add more salt if needed.

5. 5

   Serve warm

   Serve the curry warm with steamed white rice.

What is dim shorshe?

Dim shorshe is an egg curry built around shorshe, the Bengali word for mustard. Mustard-based sauces are a familiar feature of Bengali cooking, and this quick version pairs them with boiled eggs and coconut milk.

Ground mustard and poppy seeds give the sauce its distinctive flavour and body, while the eggs make it a straightforward main dish for serving with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 9g protein, 8g carbs, 18g fat.

The eggs provide most of the protein, while the coconut milk and cooking oil contribute most of the fat; the rice served alongside supplies much of the meal's carbohydrates. Pair a serving with a generous portion of vegetables, or moderate the rice portion to balance the plate.

The seed mixture

Mustard and poppy: Grind them together, then add the tablespoon of water and let the mixture rest for a couple of minutes. This helps form a paste that can be stirred into the onion base.

Nigella: These seeds go into the hot oil separately and provide a fragrant start to the curry. Add the onion as soon as they begin to splutter.

Getting the onion base right

Translucent onion: Cook the chopped onion with salt and turmeric until it softens and turns translucent. Keep the heat controlled so it softens without catching.

Spice paste: Stir the seed mixture into the onion and cook it for 2 minutes before adding the coconut milk. This gives the ground spices time to cook in the pan.

Eggs and sauce texture

Eggs: Add the boiled eggs after the coconut milk and chillies, then simmer them in the sauce for just a couple of minutes. Handle the pieces gently so they keep their shape.

Sauce: The coconut milk makes the mustard mixture creamy, while the ground seeds thicken it. If the sauce looks a little loose at first, give it the stated cooking time before serving.

Timing and heat

The recipe cooks quickly once the seeds are ground, so have the chopped onion, slit chillies and boiled eggs ready before heating the oil. The seed paste needs only a short rest while you prepare the pan.

Watch the nigella seeds closely: their spluttering is the cue to add the onion. After the coconut milk goes in, keep the simmer brief so the eggs warm through without overcooking.

What to serve with it

Steamed white rice is the suggested accompaniment and works well for spooning up the creamy sauce. Serve the curry warm, with the eggs and sauce divided across the plates.

For a more complete meal, add a simple vegetable side such as lightly cooked greens; keep its seasoning modest so it does not compete with the mustard.

Recipe notes & tips

• Grind the mustard and poppy seeds together until fine for a smoother sauce.
• Keep the seed paste's short resting time while you prepare the remaining ingredients.
• Add the onion as soon as the nigella seeds start to splutter.
• Use a gentle simmer after adding the eggs to help keep the pieces intact.
• Taste for salt at the end, since the sauce reduces slightly as it cooks.

Variations

• More heat: Add an extra slit green chilli if you want a sharper chilli kick.
• Whole eggs: Keep the boiled eggs whole and score them lightly so the sauce coats their surfaces.
• Milder sauce: Remove the green chilli seeds before adding them to the pan.
• Richer curry: Use full-fat coconut milk for a more substantial sauce.
• Vegetable side: Serve with cooked greens alongside the rice for extra variety.

Common mistakes to avoid

• Burnt nigella seeds: Add the onion as soon as the seeds splutter, rather than leaving them in the hot oil.
• Coarse seed paste: Grind the mustard and poppy seeds finely before mixing in the water.
• Onion browning too quickly: Lower the heat and stir until it turns translucent.
• Broken eggs: Fold them into the sauce gently and avoid a vigorous boil.
• Underseasoned sauce: Taste after simmering and add salt if needed.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan over low heat until hot, adding a small splash of water if the sauce has thickened; avoid boiling the eggs hard.

Frequently asked questions