DISH RESEARCH · Main dish
Dim shorshe
Also known as: Dim sorshe
Kankana Saxena’s selected Dim Shorshe serves hard-boiled eggs warm in a mustard-and-poppy-seed curry with red onion, nigella, turmeric, green chilli and coconut milk.
About Dim shorshe
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Kankana Saxena’s Dim Shorshe is a Bengali mustard egg curry. Her selected recipe combines prepared hard-boiled eggs with mustard, poppy seeds, red onion and coconut milk, and is served warm.
Mustard and poppy seeds are ground using a coffee grinder and mixer. Water is added to the mixed spice powder, which rests briefly before cooking.
Oil heats in a pan with nigella seeds. Finely chopped red onion is added with salt and turmeric and sautéed until translucent.
The same mustard-and-poppy mixture is poured in and cooked briefly before coconut milk is added. Slit green chillies and the selected quartered hard-boiled eggs join the sauce for further cooking.
The curry is tasted for salt, with more added if required. The creator serves it warm with steamed white rice.
Ingredients in Dim shorshe
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Bengali
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.