Bengali Coconut Egg Curry – Dimer Dalna: aromatic and creamy egg curry slow-cooked in a mixture of spices and coconut milk. The quintessential curry in Bengali cuisine that’s perfect to make any given day. Eaten with Rice, Indian Puff Bread (poori/luchi) or paratha.
My recent curry obsession had me going slightly overboard with Indian style Bengali Egg Curry also known as Dimer Dalna or Dimer Malai Curry.
It’s a thick luscious curry made using eggs, coconut milk, aromatic spices like cinnamon, ginger, and cardamom – Simply Said … It’s Yummmm!!The richness of coconut milk when cooked with spices, adds such velvety 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 Coconut Egg Curry – Dimer Dalna Ingredients
- Boiled Eggs – shelled – you can use any variety
- Boiled Potatoes – optional
- Coconut Milk
- Large Onion – thinly chopped
- Ginger+Garlic Paste
- Pinch of Sugar – optional
- Olive Oil
- Whole Spices: Cinnamon Stick, Cardamom, Black Cardamom, Cloves
- Powdered Spices: Coriander Powder, Turmeric, Garam Masala, Red Chili Powder, Salt to taste
The ingredients are extremely easy to find and I’d say most of the homes would have these ingredients.
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 popularly known as : Dimer Dalna or Dimer Malai Curry
Dimer Dalna = Egg Curry
Dimer Malai Curry = Coconut Egg Curry
How to Make The Coconut Egg Curry:
Just like many Bengali recipes especially curries, this one is also cooked with potatoes, which complements the velvety texture very nicely and makes so filling.
The eggs+potatoes are boiled and then coated with a mix of turmeric, salt, chilies and then lightly sauteed/fried together (for an authentic taste, fry them :).
Then the curry is prepared and finally, everything is mixed and cooked on low heat for a divine taste.
Serving the Bengali Egg 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.
You can also serve it with Fried Bread also known as Poori or Luchi (in Bengal), or even Paratha or Roti.
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 a weekday meal (can be stored in the fridge for 2-3 days).
As always, I Looove when you try my recipes and send me pictures & feedback.
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- 4 Boiled Eggs - shelled - you can use any variety
- 3 Medium Boiled Potatoes - optional
- 1 Can Coconut 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 Garam Masala
- 1 Tsp Red Chili Powder
- Salt to taste
How to Make Bengali Egg Curry - Dimer Dalna
- In a medium bowl, add eggs, potatoes, a 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.
- Now add ginger+garlic paste, all spices and saute on medium heat till the 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. (optional)
- Serve Hot.
Boiled Eggs - you can use any variety like regular white eggs, extra-large eggs, brown shell eggs, etc.
Boiled Potatoes - this is optional but you will find them in most Bengali curries
Coconut Milk - Don't use the coconut milk in a carton, this is made using canned milk
2 Tsp Turmeric - 1 tsp is used to coat eggs+potatoes and 1 tsp for curry
Amount Per Serving: Calories: 345Total Fat: 58gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 192mgSodium: 298mgCarbohydrates: 50gFiber: 7gSugar: 6gProtein: 16g
Here are the Old Pics from 2016