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!!
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. Tag me #easycookingwithmolly on any of the social media below: Connect with Me Here: Facebook / Pinterest / Instagram
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Here are the Old Pics from 2016 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
