Monday, 23 September 2019

Recipe 94: Posto Shorshe Dim

Shorshe: Mustard
Posto: Poppy seeds
Narkel: Coconut
Dim: Egg

You must have heard of egg curry and egg masala. But a Bengali knows how to jazz up an ordinary egg curry and make it similar to Shorshe Illish (Fish in Mustard Gravy).
Here I am sharing a rendition of Shorshe Dim that has posto and narkel. I have also tweaked the recipe by adding onion and tomatoes for a thick gravy. Earlier I replaced tomatoes with 1/2 cup plain yogurt and it turned out equally good.

Try once this way, and you will be licking your fingers!

Ingredients for 4 Servings:

  1. 2 medium size onions
  2. 2 medium size tomatoes
  3. 5-6 garlic cloves
  4. 2-3 green chillies slit
  5. 3 tbsp. desiccated coconut (you can also use fresh scraped coconut)
  6. 1 tbsp. shorshe-posto powder/paste (Get Shorshe Posto)
  7. 2 tsp. haldi
  8. 2 tsp. red chilly powder
  9. 2 tsp. dhania powder
  10. 1 tsp. sugar
  11. 4 hard boiled eggs
  12. 1 small bunch fresh coriander leaves/dhania patta
  13. salt to taste
  14. mustard oil for cooking


In a small bowl dissolve shorshe-posto powder/paste in 1/2 cup water with 1 tsp. salt.
Keep aside.
Deshell the eggs and smear salt, haldi and red chilly powder.
Heat some oil in a kadhai and fry the eggs for 1-2 minutes.
Take it out and set aside for later use.
Meanwhile, in a mixer-grinder make a smooth paste of onions, tomatoes and garlics.
In the same kadhai, heat more oil.
Add the prepared paste.
Cook till mixture dries out.
Add salt, sugar, haldi, red chilly powder and dhania powder.
Sprinkle some water.
Now add the coconut.
Cook till coconut is well fried and gives out a toasty aroma.
Continue to stir on low heat till the masala begins to form a ball and leaves the sides of the kadhai.
Add the shorshe-posto paste.
Stir continuously and cook till oil separates.
Now add the fried eggs.
Add water for gravy.
Add green chillies.
Cover and cook on low heat for 15 minutes.
Sprinkle dhania patta.
Serve hot with steam rice.

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