Dim Curry Sylhet

Dim curry Sylhet is a Sylheti variation of egg curry, distinct from the more common bhuna-style egg curries of Dhaka. In the Sylheti version, the eggs are cracked directly into a thin, simmering curry of mustard oil, garlic paste, turmeric and an extraordinary quantity of green chilies, poaching in the spicy broth rather than being pre-boiled and fried. The raw eggs absorb the flavours of the curry as they cook, the yolks staying runny. The thin, soupy consistency is meant to be poured over rice. The green chilies (15 or more per batch) reflect the Sylheti love of extreme heat. Eaten with plain rice, it is a quick everyday meal when fish or meat is not available.

Runny-yolked eggs poached in a thin, fiercely spicy green curry, the yolks breaking into the broth and enriching it, the chilies burning through. Poured over rice, each grain soaked in the egg-and-chili broth.

The technique is poaching eggs in a simmering broth. Mustard oil is heated, garlic paste fried briefly, turmeric and water added. The broth is brought to a gentle simmer, green chilies (slit, 10 to 15 per batch) added. Raw eggs are cracked directly into the simmering broth, one per person, and poached 3 to 4 minutes until the whites set but yolks remain runny. The thin broth (thin enough to pour) absorbs the flavours of the garlic, mustard oil, turmeric and the extraordinary quantity of chilies. Served immediately, poured over rice.