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 …..My 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.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). 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.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).