If you like mustard, you’ll love this easy Bengali egg curry. My mum and I road-tested it with freshly ground mustard seeds versus grainy Dijon mustard: while she agreed that the freshly ground mustard seed version was more authentic, we thought the version with Dijon was easier (and it’s my preferred option). If you want to make this the authentic way, grind a teaspoon of mustard seeds in a pestle and mortar until bright yellow, mix with a teaspoon of water and use it in place of the Dijon.