This simple yet rich egg curry forms part of the Bengali cuisine. Sauteed green chilli, chilli powder, mustard, poppy seeds, salt and turmeric powder are added to tomatoes and garlic and cooked well on medium heat with water, to form the gravy of this curry. Milk cream is added to this, along with boiled eggs cut into two. Shahi Egg Curry is garnished with coriander leaves and spice powder before serving.
Shahi Egg Curry is popular in the northern parts of India also.