In a previous life I had an office in the centre of Manchester at a splendid address: 59 Piccadilly, which overlooked Piccadilly Gardens. To be fair, the rent I paid reflected that my view wasn't of the gardens but of 'Back Piccadilly' – a rather squalid view. And if you are wondering why I am still not there enjoying the view, then it wasn’t by choice, but do not worry; karma is in place.

Anyway, at this business I employed a young Bangladeshi girl on a part-time basis who was studying at Manchester University. Her name was Raz.

Raz was one of the best employees I have ever had the pleasure of employing. I showed her something once and she’d say, 'Got it, got it,' and the best part was that she did get it.

Commuting from Cumbria to Manchester was a 3-hour round trip by rail for me, which wasn’t always convenient, and as I could conduct my business by internet, having Raz meant that she could do the ‘hands-on’ and I could have a lie-in.

Bangla Egg Curry Dimer Kosha – Egg Curry Recipe

One evening and completely out of the blue, she rang to say that her granny had died in Bangladesh and her father was scooping all of the family together and taking them back to Dhaka. Now, apart from traditional Bangla dress, Raz was as western and Mancunian as they come. She regarded Denton as home, not Dhaka.

Many weeks later I got a call from Raz to say that she was back and getting married; unfortunately, she would not be able to return to work, as her future husband lived in Wolverhampton. I was invited to the wedding reception being held at a restaurant in Manchester’s Curry Mile. Regrettably, I was in Spain on her wedding day.

On one occasion when we were both in the office at the same time, I spoke to Raz about food. Asian food… She told me her mum was the best cook in the world and she was taught by her mother, but Raz only had time for boys and Western music, so she had no interest whatsoever. A few weeks later, when we were both in the office, she gave me a scribbled note. I thought it was her notice to quit, but it was actually an egg curry recipe – Dimer Kosha recipe.

This is my version, and I cooked it this evening and thought of Raz and her arranged marriage. I hope she is happy.

Egg curry recipe

2 boiled eggs, shelled

1 green chilli sliced (deseed if you like)

½ whizzed up medium onion

1 dollop fresh ginger and garlic paste (whiz up fresh ginger, garlic and a little water)

1 ripe tomato, chopped

Small piece cinnamon or cassia bark

Pinch mustard seeds

Good pinch turmeric

Bay leaf

¼ teaspoon coriander seeds (toasted)

¼ teaspoon cumin (toasted)

1 clove (toasted)

2 cardamom pods (toasted)

¼ teaspoon chilli powder

½ teaspoon garam masala

Small bunch fresh coriander (leaves and stalks separated)

1 teaspoon plain yoghurt

Handful frozen peas

Handful frozen green beans

Handful tinned sweetcorn

Oil of choice

Grind the toasted spices.

Heat a good splodge of oil in a wok/korai/frying pan over medium heat until it shimmers, then throw in a pinch of mustard seeds. When they start to pop and crackle, add cinnamon bark and turmeric, stirring for a few seconds. Now add the onion mixture and coat it with the spices and cook for 2 minutes before turning the heat down to low so there’s just a plop, plop sound.

At this point, pour yourself a glass of Rioja. After a slurp or two, add the remaining spices and the bay leaf, then stir and add a little water if things become too dry.

Add chopped tomatoes and green chilli – stir gently. Cover with a lid or foil and enjoy the rest of your wine, only lifting the cover, making sure things are not drying out too much.

After 5 minutes or so chop the coriander stalks and add those.

Continue cooking until the tomatoes are soft and everything looks a good colour – I’ll leave that to your judgement.

It is now time to add the frozen vegetables, which should take another five minutes if you like them al dente.

Finally, add the shelled eggs and yoghurt, giving everything a thorough shake. Replace the cover and cook for another 2 minutes – it should be done now, so season to your taste, then sprinkle with fresh coriander and serve with rice or naan, or both, even. Oh, and a big spoonful of mango chutney.

Cooking for ONE but eat it with love all the same.

Footnote: This egg curry recipe is part of my Curry Recipes hub — a complete collection of curries, spice blends, chutneys, and curry-adjacent dishes from Casa Adora and beyond.

Wonky photos, proper food, genuine adventures — The Flexible Chef