Bengali Egg Malai Curry, also known as Dimer Malai Curry, is a Bengali dish made with hard boiled eggs, spices, and a creamy coconut milk gravy. This is a quick side dish and goes really well with plain steamed rice or any Indian flatbread.
Prawn malai curry aka Chingri macher malai curry is favorite at home. Though I avoid eating prawn or sometimes eat in moderation due to my allergic reactions. However, my daughter and husband loves this curry.
Channel surfing is my favorite hobby, while doing so my eyes got stuck into a cookery show. The show was airing the recipe of egg malai curry. Then I thought why didn’t I try this recipe before.
I checked my pantry and all the ingredients were available. Immediately, I planned to make this dish on the very next day. Everyone loved egg malai curry aka dimer malai curry. I am sure after dimer jhol and dim kosha, dimer malai curry will be regular on our menu.
What is Malai Curry?
Malai curry is thought to have originated in Malaysia, and an early version of the recipe may have been brought to the Bay of Bengal by Malaysian sailor.
Malai Curry is definitely not the gravy prepared using cream or malai. The term ‘Malai’ has been derived from the word ‘Malay’ which indicates Malaysia.
Gradually, the malai curry has evolved with Bengali touch and become signature dish of Bengal.
What are the different variations of Malai Curry?
The most common form of malai curry is Prawn Malai Curry which is also known as chingri malai curry. Besides this, chicken malai curry and egg malai are two popular malai curry dishes.
What are the ingredients required to prepare Dimer Malai Curry?
You need few ingredients to prepare Dimer malai curry. The following are the ingredients you will require to cook this dish:
Eggs: The primary ingredient of this recipe is egg. You can use poultry eggs for this recipe. However, you can also use duck’s egg or any other varieties of eggs here.
Coconut Milk: Another key ingredient of this recipe is coconut milk. Nowadays coconut milk is easily available in tetra packs so you can use it or you can make coconut milk at home easily.
Onion: Onion is used in this recipe to prepare the base of the gravy.
Ginger & Garlic Paste: I have used both ginger and garlic paste in this recipe. However, many avoid using garlic in malai curry. I leave this up to your choice.
Dry Spices: Turmeric powder, red chilli powder, coriander powder are the primary dry spices used in this recipe. Salt and sugar are also essential ingredients of this dish.
Whole Spices: Apart from the above ingredients, I have also used few whole spices including bay leaf, whole garam masala, etc. in this dish.
Oil: We always cook malai curry in mustard oil gives a distinct taste to the dish. However, if you are not comfortable using it, you can always choose vegetable oil or refined oil.
How to prepare Bengali Egg Malai Curry?
Egg malai curry is an easy and quick dish. Anyone can prepare this dish as it only require few ingredients and each of the steps are really very easy to follow. Here is the step-by-step recipe of egg malai curry:
I prefer using hard boiled eggs for this recipe. So boil the eggs in water for 10-12 minutes to get the desired outcome. Now allow to cool the eggs and peel the shells carefully.
You can make slits around the eggs. This helps to penetrate the spices inside the egg. Heat oil in a pan and fry the eggs with turmeric and red chilli powder. Take them out and keep aside.
Add remaining oil and whole spices & bay leaf into it. After that add onions and fry till it is translucent. While frying onions, add little sugar.
Next add ginger and garlic paste and cook well. Later add salt, turmeric, coriander and red chilli powder and combine them. If required add little water to the spice mixture. This helps to avoid burning of the spices.
After the spices are cooked, add coconut milk into it. If required you can add half cup of water. Add fried eggs and allow to boil covering with a lid. Finally switch off gas and add chopped coriander leaves from top.
How to serve Bengali style Egg Malai Curry?
Egg malai curry is a delicious side dish to go with the main course. We prefer egg malai curry to pair with steamed rice. You can also have it with pulao or any type of Indian flatbread.
Bengali Egg Malai Curry
- 5 nos Eggs
- 2 cups Coconut Milk
- 2 no Onion, medium chopped
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- Salt to taste
- ½ teaspoon Sugar
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- 1 no Green Cardamom Pod
- 2 nos Clove
- 4-5 tablespoon Mustard Oil
- 1 tablespoon Coriander Leaves chopped
- Boil the eggs and after cooling peel the egg shells and keep them aside.
- Heat oil (2 tablespoon) in a pan and fry the boiled eggs with salt little turmeric powder and red chilli powder.
- After they turn beautiful golden, take them out.
- Heat the remaining oil and add bay leaf, cardamom, cinnamon, clove into oil.
- Add chopped onions and fry them till translucent. Add sugar while frying the onions.
- Next add ginger and garlic paste. Mix them well with onion.
- Add dry spice powders such as turmeric powder, red chilli powder, salt, and coriander powder. Mix well.
- Add this point of time, add little water (2 tablespoon) and cook the spice mixture.
- Next add coconut milk into the pan and combine well with the spice mixture.
- After sometime add the fried eggs into it and allow it to boil by covering the lid. If required add half cup of water.
- Check the taste of the gravy, if required add salt.
- Later switch off the gas and allow to rest it for 5 minutes and garnish with chopped coriander leaves.
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