Recipes: Bangladeshi Eggs Shahi Korma

Written by
FH staff writer
Published on
March 14, 2019 at 3:14:00 PM PDT March 14, 2019 at 3:14:00 PM PDTth, March 14, 2019 at 3:14:00 PM PDT

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 together! 


• 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)
• salt


    (Servings: 4 people)

    1. Bring a medium pot of water to a boil. Gently drop eggs into the boiling water, cover, and boil for 3 minutes.

    2. Remove the pot from the stove, and leave eggs to continue cooking in the boiled water for an additional 5 minutes.

    3. Remove eggs from water, peel, and set aside.

    4. Heat frying pan on medium heat. Add oil and onion. Saute the onion until golden brown.

    5. Remove and dry onions with paper towel, and set aside.

    6. 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.

    7. 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.

    8. 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.

    9. Add fried boiled eggs, raisins, green chili, and salt. Cover and simmer for 5-10 minutes.

    10. Ladle into bowls and garnish with fried onions. Serve with rice or naan bread. Enjoy!' '

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