Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)

Bengali Egg Curry in Coconut Milk (Dimer Malai Curry) : A succulent egg curry recipe from West Bengal (State in Eastern India. It’s a mix of eggs and potatoes which are slowly cooked in a mixture of spices and coconut milk to a velvety – divine taste that keeps you wanting more n more …..Dimer Malai CurryMy recent curry obsession had me going slightly overboard with Indian style ‘Malai Curry / Coconut Curry’. The richness of coconut milk when cooked with spices, adds so much texture, giving it a sweet-spicy flavor that simply tantalizes your taste buds. To top it, you add boiled-sauteed eggs along with sauteed potatoes and you are in taste heaven ! I know I’ve used a mouthful of words to describe the recipe, but it seriously deserves all the praises and it’s absolutely easy to make.Bengali Egg Curry Coconut MilkFirst of all, it gives it this gorgeous orange-yellow color and it tastes even better the next day (which usually works best for work days / lunch / dinner). Now, coming back to the Origin of the recipe, which is often cooked in Bengali Households (people from West Bengal-India) and is famously called ‘Dimer Malai Curry’ (Dimer = Egg, Malai = Coconut). Just like many Bengali cuisines, this one is also cooked with potatoes, which complements the recipe very nicely. The eggs+potatoes are boiled and then coated with a mix of turmeric, salt, chilies and then lightly sauteed/fried together (for authentic taste, fry them :). Then the curry is prepared and finally, everything is mixed and cooked on low heat for a divine taste.Bengali Egg Curry Coconut Milk (Dimer Malai Curry)It’s typically served with boiled rice / steamed rice or some form of rice dish but you may try it with any side of choice…I even nosh on it with a bowl of quinoa/couscous and it tastes equally amazing! As we are approaching the weekend, give this recipe a try for your weekend brunch or simply make ahead for weekday meal (can be stored in the fridge for 2-3 days).

Have a Great Weekend !

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Yields 4

Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)

2 minPrep Time

20 minCook Time

22 minTotal Time

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Recipe Image

Ingredients

4 Boiled Eggs - shelled - you can use any variety

3 Medium Boiled Potatoes - taste best with yellow potatoes

1 Can Coconut Milk - Don't use the coconut milk in carton, this is made using canned milk

2 Large Onion - thinly chopped

1 Tbsp Ginger+Garlic Paste - i'm using fresh paste

Pinch of Sugar - optional

5 Tbsp Olive Oil

2 Tbsp Fresh Cilantro - chopped - for decoration

1 Tsp Coconut Flakes - for decoration

*** Whole Spices ***

1 Medium Cinnamon Stick

3 Green Cardamom

2 Black Cardamom

3 Cloves

*** Powdered Spices ***

1 Tsp Coriander Powder

2 Tsp Turmeric - 1 tsp is used to coat eggs+potatoes and 1 tsp for curry

1 Tsp Garam Masala

1 Tsp Red Chili Powder

Salt to taste

Instructions

  1. In a medium bowl, add eggs, potatoes, pinch of salt, turmeric and 2-3 drops of water and then lightly mix everything together (coating eggs+potatoes)
  2. Heat 2 tbsp of oil in a large frying pan and lightly saute eggs+potatoes to a golden color.
  3. Remove and keep aside.
  4. In the same pan, add all the whole spices and saute for half a minute on medium heat.
  5. Add chopped onions to the spices, mix and cook covered for a minute.
  6. To this, now add, ginger+garlic paste, all spices and keep sauteing on medium heat till mixture turns pink and the onions are slightly cooked.
  7. Add coconut milk, mix everything together and cook covered on low heat for 5 minutes. (stirring in between).
  8. Now, add the roasted eggs+potatoes, sugar, saute and cook covered for another 5 minutes.
  9. Turn off the heat.
  10. Transfer to a serving bowl.
  11. Decorate with cilantro and coconut flakes.
  12. Serve Hot.
Cuisine: Indian | Recipe Type: Entree
7.6.4
81
http://www.easycookingwithmolly.com/2016/02/bengali-egg-curry-in-coconut-milk-dimer-malai-curry/
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Calories
243 cal
Fat
23 g
Carbs
4 g
Protein
7 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

42 Replies to "Bengali Egg Curry in Coconut Milk (Dimer Malai Curry)"

  • comment-avatar
    Eileen February 27, 2016 (6:18 am)
    Wow, this looks just amazing! I have a big writing day tomorrow and I will need comfort food for dinner. This will be my dinner The family all working and they will have it the next day. Wonderful recipe
    • comment-avatar
      Molly Kumar February 29, 2016 (3:43 pm)
      Thanks Eileen, I hope you enjoy the recipe as much as we do :)
  • comment-avatar
    Lucy February 27, 2016 (2:59 pm)
    I've never tried an egg curry before but the colours are just amazing! Looks delicious
  • comment-avatar
    swayam February 27, 2016 (3:04 pm)
    MOlly this looks so so so scrumptious!! I want to dig in now .. NOW!!
  • comment-avatar
    Jacqueline Meldrum February 27, 2016 (3:37 pm)
    Looks good Molly. I've never tried or made an egg curry before.
  • comment-avatar
    Emma @ Supper in the Suburbs February 27, 2016 (3:47 pm)
    I'll be the first to admit that whilst I'm a huge curry fan I never know the difference between a bengali curry, keralan or otherwise! Very informative post! I love egg in curry so this is right up my street :)
    • comment-avatar
      Molly Kumar February 29, 2016 (3:44 pm)
      Thanks Emma, glad it helped a little with the information on the Bengali Curry.
  • comment-avatar
    Platter Talk February 27, 2016 (5:15 pm)
    What a beautiful dish you have created here; I would love to sit down and enjoy this with you! Thanks so much for sharing.
    • comment-avatar
      Molly Kumar February 29, 2016 (3:33 pm)
      Thanks Dan, you're most welcome & would be awesome to share it with you :)
  • comment-avatar
    Lizzie @ Grub du Jour February 28, 2016 (8:06 pm)
    Yum, I love egg curry, never tried one with coconut milk though
    • comment-avatar
      Molly Kumar February 29, 2016 (3:28 pm)
      You should give it a try then Lizzie, it's absolutely creamy and delicious :)
  • comment-avatar
    Jenn February 29, 2016 (12:21 am)
    This dish looks like comfort to me. I'm going to need to restock my spice cupboard so I can make this soon.
    • comment-avatar
      Molly Kumar February 29, 2016 (3:03 pm)
      Thanks Jenn - look forward to you making it :)
  • comment-avatar
    Razena | Tantalisemytastebuds.com March 1, 2016 (2:49 pm)
    I love egg masala (my friend usually orders from a restaurant near the office), but I've never made it or egg curry myself since I had no clue what spices to use. Thanks for sharing your recipe because it will definitely come in handy :)
    • comment-avatar
      Molly Kumar March 11, 2016 (7:31 pm)
      That would be great Razena, do give it a try - it tastes absolutely yummmm - Thanks for visiting.
  • comment-avatar
    Renz March 1, 2016 (5:02 pm)
    I'm always on a curry kick.. ha so I understand. We don't use a lot of coconut milk when we are currying. Def going to pin this to try this curry
  • comment-avatar
    Uma Srinivas March 1, 2016 (5:59 pm)
    Molly this looks wonderful. To replace egg what can i add? May be baby potatoes!
    • comment-avatar
      Molly Kumar March 4, 2016 (6:35 am)
      Thanks Uma, you can definitely add baby potatoes or any kind of kofta's
  • comment-avatar
    Pie March 1, 2016 (7:44 pm)
    I love a perfectly concocted dish using coconut milk and spices! This curry dish intrigues me :)
  • comment-avatar
    Lisha Aravind March 2, 2016 (1:25 pm)
    love this egg curry. I am from Kerala and love the flavor of coconut milk. But never tried this coconut milk egg combination. Will try. Thanks for the recipe..
    • comment-avatar
      Molly Kumar March 4, 2016 (6:28 am)
      Coconut Milk adds so much creamy texture, you should definitely try.
  • comment-avatar
    Heather March 3, 2016 (12:29 am)
    Absolutely gorgeous!! I love the coconut milk, the recipe is amazing and the pictures are beautiful!! Excellent!!!
  • comment-avatar
    Lindsey | Lou Lou Biscuit March 3, 2016 (2:08 am)
    So many good flavors!! I've never seen eggs cooked in curry like that. I'd love to give it a try :)
  • comment-avatar
    Manju | Cooking Curies March 4, 2016 (9:16 pm)
    Another fine example of how Bengali and Kerala cooking has a lot in common. We make an egg curry that is pretty much the same! How cool!
    • comment-avatar
      Molly Kumar March 11, 2016 (4:40 pm)
      That is awesome Manju and seriously, many of our regional Indian recipes carry similar tastes and ingredients. Thanks for visiting - Hugs Molly
  • comment-avatar
    Jill Campbell AKA Pragma Mamma March 10, 2016 (2:32 am)
    Looks DELISH! I was introduced to Indian food when I lived in London, England for 8 years and have been obsessed ever since. I am always looking to up my flavour-game so this recipe is right up my alley. Thanks for sharing :)
  • comment-avatar
    Tamara March 11, 2016 (9:30 pm)
    Molly, I made your Bengali Egg Curry for an all Indian food dinner party for 10 a couple of weeks ago... several guests were vegetarian. Your recipe was a huge hit! Just fantastic!
    • comment-avatar
      Molly Kumar March 24, 2016 (5:34 am)
      AWEEEEE - THANKS a TON Tamara - Thats very sweet of you and I'm thrilled to know that people liked it - Hugs
  • comment-avatar
    Faus April 6, 2016 (3:20 am)
    Roughly what size can of coconut milk should I go for? Can't wait to try this!
    • comment-avatar
      Molly Kumar April 6, 2016 (6:20 am)
      Hello Faus, you can buy the '13.5 fl oz or 400 ml' of coconut milk can as you'll need that much amount for serving 4 people however you can always add less or more coconut milk depending on your taste :) Looking forward to your trying the recipe.
  • comment-avatar
    Shyla December 1, 2016 (6:33 pm)
    Hi Molly, I tried the recipe, the taste and flavour was spot on. Prefect for cosy winter meal. However, my curry didnt look as red as your picture, any reason why this may be? Thank you
    • comment-avatar
      Molly Kumar December 17, 2016 (9:31 pm)
      Hi Shyla, I'm so excited that you tried the recipe and you'll liked it. I used Kashmiri Red Chilies (which is mostly for color than the chili part of it), that could be the reason. Thanks, Molly
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