duckeggcurryEgg curries aren't that common on menus throughout Ireland and the UK, but they are very common across Asia. Serve with rice and pickled cabbage, if you like.

Serves 4

  • 6 duck eggs
  • 125ml light oil, such as peanut or grapeseed
  • 2 banana shallots (or 4 regular), peeled and sliced into thin rings
  • 2 onions, peeled and chopped
  • ½ tsp turmeric
  • 2–3 bird's-eye chillies, finely sliced
  • 4 garlic cloves, finely chopped
  • ½ a thumb of ginger, washed, trimmed and finely chopped
  • 1½ tbsp tomato puree
  • 1 tbsp curry powder
  • 250g okra, trimmed and cut into bite-size pieces
  • 3 medium tomatoes, roughly chopped
  • ½ tsp shrimp paste
  • A handful of chopped coriander
  • Salt


  1. Bring a pan of water to the boil and carefully lower in the duck eggs.
  2. Cook for 4–6 minutes, depending on size, then run under cold water, peel and set aside.
  3. Heat the oil in a wide saucepan. When it's hot, add the shallots, breaking them up into rings. Once they are a deep golden brown (5–8 minutes), use a slotted spoon to transfer them on to kitchen roll and sprinkle with salt.
  4. Put the duck eggs into the hot oil and lower the heat. Fry them for 3–4 minutes, turning them to brown on all sides, then take them out of the pan and sit them on kitchen roll.
  5. Keeping the pan on a medium heat, add the onions, turmeric, chillies, garlic and ginger and fry for a few minutes, until it all starts to soften, then stir in the tomato puree.
  6. Cook for a minute or two before adding the curry powder.
  7. Add the okra with a big pinch of salt, then the tomatoes, and give it all a good stir.
  8. Dissolve the shrimp paste in 500ml of hot water, pour it into the pan and bring to a fast simmer. Let it bubble away busily for about 10 minutes without a lid to reduce, then lower the eggs back into the pan giving them a prod so they are mostly submerged in the liquid. Put the lid on and simmer for another couple of minutes so the eggs warm through, then turn the heat off and let it rest for 3 minutes.
  9. Finish by sprinkling a little salt on each egg and scattering on the shallots, with roughly chopped coriander to top off each serving.

Source: Around the World in 120 Recipes by Allegra McEvedy (Conran Octopus)

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