Rich spices have dominated Bangladeshi cooking for centuries—in fact, Europeans have South Asia to thank for most of the flavours used today. This dish is a sweet-and-savoury meal that blends a wide variety of flavours Canadians often would not mix, but in the end work well.
- 4 eggs
- 4 tbsp vegetable oil
- 1 cup onion (sliced)
- 2 tbsp ghee butter
- 1 stick cinnamon
- 2 cloves
- 2 pods cardamom
- 2 bay leaves
- ½ cup onion paste*
- 2 tsp garlic (minced)
- 1 tsp red chili powder
- ½ cup coconut cream
- 1 tbsp peanut butter
- 1 cup milk
- 1 tbsp raisins
- 4 green chilis (diced)
- Bring a medium pot of water to a boil. Gently drop eggs into the boiling water, cover, and boil for 3 minutes.
- Remove the pot from the stove, and leave eggs to continue cooking in the boiled water for an additional 5 minutes.
- Remove eggs from water, peel, and set aside.
- Heat frying pan on medium heat. Add oil and onion. Saute the onion until golden brown.
- Remove and dry onions with paper towel, and set aside.
- Cut boiled eggs into halves. Using the same hot frying pan, fry eggs for 2-3 minutes on medium-low heat. Remove from heat and set aside.
- Using the same frying pan, add ghee and spices and fry for 1 minute.
- Add the onion paste, garlic, and red chili until fry to a golden brown mixture.
- Add coconut cream and peanut butter and simmer on low heat for 5 minutes. Add milk and simmer for 5 minutes. The flavours will start to come together.
- Add fried boiled eggs, raisins, green chili, and salt.
- Cover and simmer for 5-10 minutes.
- Ladle into bowls and garnish with fried onions. Serve with rice or naan bread.
- Serves four.
*Alternatively, 2 tbsp dried onion.