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 workdays/ 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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- 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
- 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)
- Heat 2 tbsp of oil in a large frying pan and lightly saute eggs+potatoes to a golden color.
- Remove and keep aside.
- In the same pan, add all the whole spices and saute for half a minute on medium heat.
- Add chopped onions to the spices, mix and cook covered for a minute.
- 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.
- Add coconut milk, mix everything together and cook covered on low heat for 5 minutes. (stirring in between).
- Now, add the roasted eggs+potatoes, sugar, saute and cook covered for another 5 minutes.
- Turn off the heat.
- Transfer to a serving bowl.
- Decorate with cilantro and coconut flakes.
- Serve Hot.
Amount Per ServingCalories 243 Total Fat 23g Saturated Fat 4g Cholesterol 187mg Sodium 87mg Carbohydrates 4g Sugar 1g Protein 7g
Here are the Old Pics from 2016