Dimer Malai Curry

by Shaheen Ali

In India the food culture, tradition and recipes of the same curry change every 100 miles. Every corner, every region or every state has their own special way of making the curries. One such beautiful food state of India is West Bengal, from veggies to fishes, from mutton to sweets, Bengal cuisine has a wide range of preparations that is not just delicious but also leaves a strong impact on your palate and soul.

Among many mouth watering dishes, one dish that is super delicious and close to my heart is ‘Dimer Malai Curry’ which is egg curry cooked with coconut milk. It’s creamy luscious and undoubtedly a treat to any egg lover. Within a period of time, i have tried various egg curries both National and International, but believe me this malai egg curry stand out completely. The best thing about this curry is that the same recipe can be used for making Shrimp malai curry, potato malai curry, paneer malai curry, chicken malai curry and even vegetable malai curry. Only the key ingredient gets a change, rest everything will be same. Now isn’t that amazing! Serve it with hot fully rotis and plain steamed rice, and trust me you won’t ask for anything else.

Print Recipe
DIMER MALAI CURRY | BENGALI STYLE EGG CURRY IN COCONUT MILK
Course side dish

Cuisine
bengali
Prep Time 30 minutes
Cook Time 25 minutes
Servings
helping
Ingredients
Course side dish
Cuisine bengali
Prep Time 30 minutes
Cook Time 25 minutes
Servings
helping
Ingredients
Instructions
  1. Hard boil eggs, peel off and coat with little turmeric powder and keep aside.
  2. Collect the coconut milk and keep aside.
  3. Heat 4 tbsp oil in a frying pan and fry the boiled eggs till golden. Transfer them on a plate and set aside.
  4. Heat oil in a wok and also add the left over oil in the pan.
  5. Add bay leaf and whole spices and wait for them to crackle.
  6. Now add onion, ginger, garlic paste and fry them all together till raw smell goes off and it looks brownish in color.
  7. Add minced green chilies and tomato puree and mix well, fry for another couple of minutes.
  8. Now add red chili powder, coriander powder, cumin powder and mix nicely till everything incorporates well.
  9. Fry the mix till oil starts leaving the sides. You may adjust oil if required.
  10. Pour in some water (around 1/2 cup), mix well, adjust salt and close the lid. Cook for another 5 mins.
  11. Now open the lid and pour in the coconut milk in the curry, give a quick stir and turn off the gas.
  12. Drop the boiled and fried eggs in the curry and sprinkle some crushed kasuri methi or coriander (as per your choice) and serve hot with roti or rice.
Recipe Notes

If you liked this super delicious egg malai curry, then try making it in your kitchen this weekend and pamper your family this monsoon. Do not forget to share your feedback with me in comments below. Also follow my blog for regular updates.

Thanks for stopping by!

Love : Shaheen

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4 comments

Anupama Ganti June 24, 2016 - 6:49 am

Yummy ! Going to try it right now and will come back to leave a comment

Reply
Shaheen Ali June 24, 2016 - 8:17 am

Yayy! waiting waiting 🙂

Reply
Anisha Ranjit August 21, 2016 - 7:52 am

I tried this curry and it was Yumm….my husband loved it… I had been looking for something different in egg curry with coconut milk and this recipe was very different from the ones we make in Kerala. I used potatoes n peas to get a part of it as vegetarian version even that paired very well. Thank you!

Reply
Shaheen Ali August 21, 2016 - 5:04 pm

Thank u so much Anisha ☺I’m glad u tried my recipe and liked it as well. Pls do try the Srilankan Egg Curry as well. M sure u gonna loved that too. Happy Cooking! 💖

Reply

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