Bengali Egg Curry in Coconut Milk (Dimer Malai Curry): A succulent egg curry recipe from West Bengal (State in Eastern India).
This Bengali Egg Curry is slow cooked in a mixture of spices and coconut milk to an aromatic and velvety taste that keeps you wanting more n more.
My recent curry obsession had me going slightly overboard with Indian style Bengali Egg Curry / Malai Curry / Coconut Curry or .
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.
First 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) or as we call it Bengali Egg Curry .
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.
The Bengali Egg Curry is 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).
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Here are the Old Pics from 2016