Dimer Malai Curry Recipe – Bengali Egg Curry in Coconut Milk
Dimer Malai Curry (ডিমের মালাই কারি) is a rich and flavorful Bengali egg curry that combines the simplicity of boiled eggs with the complexity of aromatic spices and creamy coconut milk. The name “Dimer Malai” translates to “Eggs in Creamy Curry,” and true to its name, this curry has a velvety smooth texture that is a perfect blend of spices and coconut milk. It’s a delightful dish that pairs well with flatbreads like tawa paratha or steamed rice.
This recipe will guide you through preparing a warm, satisfying meal that’s perfect for lunch or dinner. The eggs are fried until golden and then simmered in a spiced coconut milk gravy that’s flavored with a mix of whole and ground spices. The use of coconut milk gives this curry a unique creaminess and depth of flavor that will leave you craving more.
Ingredients for Dimer Malai Curry
| Ingredient | Quantity |
|---|---|
| Boiled Eggs | 4 |
| Onions (paste) | 3 medium |
| Garlic Paste | 1 tablespoon |
| Ginger Paste | 1 tablespoon |
| Tomatoes (pureed) | 2 medium |
| Coconut Milk | 1 cup |
| Green Chilies (slit) | 4 |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1 tablespoon |
| Red Chili Powder | 1 1/2 teaspoons |
| Cumin Powder | 1 teaspoon |
| Bay Leaf | 1 |
| Cinnamon Stick (1-inch) | 1 |
| Cloves | 4 |
| Whole Black Pepper | 4 |
| Green Cardamom | 1 large pod |
| Cardamom Pods | 2 small pods |
| Salt | To taste |
| Oil | As needed for frying |
| Kasuri Methi (dried fenugreek) | 1 teaspoon |
| Fresh Coriander (chopped) | 1 tablespoon |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: Bengali
- Course: Lunch/Dinner
- Diet: Eggetarian
Instructions to Make Dimer Malai Curry
Step 1: Prepare the Eggs
- First, boil the eggs until hard. Once done, peel the eggs, lightly prick them with a fork, and sprinkle them with a pinch of turmeric powder. Set them aside for later use.
Step 2: Fry the Eggs
- In a deep frying pan or wok, heat oil on medium-high. Add the boiled eggs and fry them until golden brown on all sides. Once done, remove them from the pan and set them aside.
Step 3: Temper the Whole Spices
- In the same pan, add a little more oil if needed. Heat the oil and add the whole spices: bay leaf, cinnamon stick, cloves, black peppercorns, and cardamom pods. Sauté for about 20-30 seconds until aromatic.
Step 4: Sauté Onions, Ginger, and Garlic
- Add the onion paste to the pan and sauté it for 3-4 minutes, until it turns golden brown.
- Next, add the ginger and garlic paste and cook for another 3-4 minutes until the raw smell disappears.
Step 5: Cook the Tomatoes and Green Chilies
- Add the slit green chilies and pureed tomatoes. Cook the mixture for 4-5 minutes, allowing the tomatoes to soften and blend into the oil. Stir occasionally to avoid burning.
Step 6: Add the Ground Spices
- Now, add the ground spices: red chili powder, coriander powder, cumin powder, and turmeric powder. Mix everything well and cook for another 3-4 minutes until the spices are well roasted and fragrant.
Step 7: Simmer with Water
- Add about 1/2 cup of water and stir the mixture. Let it cook for about 5 minutes, allowing the flavors to combine and the oil to separate from the spices.
Step 8: Add Coconut Milk and Simmer
- Pour in the coconut milk and mix well. Lower the heat and let the curry simmer for another 5 minutes. Once the curry is slightly thickened, adjust the salt to taste.
Step 9: Add the Fried Eggs
- Gently add the fried eggs into the curry, making sure they are well coated with the rich, creamy gravy. Simmer for another 5 minutes so the eggs can absorb the flavors of the curry.
Step 10: Final Touches
- Sprinkle kasuri methi (dried fenugreek leaves) and chopped fresh coriander on top. Stir lightly to mix and turn off the heat.
Step 11: Serve
- Serve your Dimer Malai Curry hot with tawa paratha or steamed rice, and garnish with extra coriander leaves for a fresh touch. You can also pair it with a side of pudina-pyaaz kachumber salad (mint onion salad) for a refreshing balance to the rich curry.
Notes:
- Frying the eggs is an essential step to enhance the flavor of the curry. The eggs soak in the aromatic spices, giving them an added depth of flavor.
- Kasuri methi adds a distinct fragrance and taste to the curry, which is a typical touch in many Bengali dishes. Don’t skip it if you want the authentic flavor.
- If you prefer a richer gravy, you can add a little more coconut milk or cream at the end for extra creaminess.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Protein | 10g |
| Fat | 23g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 350mg |
Why You’ll Love Dimer Malai Curry
This Dimer Malai Curry is a comforting dish that combines the goodness of eggs with the richness of coconut milk and aromatic spices. Whether you are a seasoned Bengali cook or new to Bengali cuisine, this egg curry is a perfect introduction to the flavors of the region. The delicate balance of heat from the chilies, warmth from the whole spices, and creaminess from the coconut milk creates a curry that is both satisfying and indulgent.
