What is Dimer Malai Curry to West Bengal, is Malabar Egg Curry to Kerala or basically eggs cooked in coconut milk gravy/ sauce. Both are coastal states, wherein Bengalis are fond of tempering with ‘tej pata’ (Bay leaf), Kerala uses Curry leaves.
The coconut milk makes the curry velvety. It is mildly spiced, with a hint of sweet and tangy flavors.
Unlike the use of plain hard-boiled eggs, I had sauteed the boiled eggs before using them in the gravy.
Here’s what I did………
4 nos – hard boiled eggs (peeled)
1 nos – medium sized onion, chopped
2 cloves – garlic
1 tbsp – tomato puree or 2 nos – medium sized tomato, finely chopped
1″ piece – ginger
2 nos – green chillies, slit lengthwise
1 tsp – chopped coriander/ cilantro
1 1/4 cup – coconut milk
1/2 tsp – tumeric powder
1 tsp – red chilli powder
1 tsp – coriander powder
1/4 tsp – garam masala
1 tbsp – oil
2 nos – dried red chilli
1 stick – cinnamon
1 nos – cardamom
1 sprig – curry leaves
1/4 tsp – mustard seeds
pinch of sugar (optional)
salt to taste
Grind together onion, garlic and ginger to a fine paste.
Heat oil in a wok or pan and saute the boiled eggs. Drain on a kitchen paper.
Temper the remaining oil with mustard seeds, cinnamon stick, cardamom, dried red chilli and curry leaves.
Add the onion- ginger -garlic paste and cook till the mixture turns soft and fragrant.
Tip in the tomato puree or chopped tomatoes and cook for a minute.
Add the tumeric, red chilli and coriander powder. Cook till fragrant.
Add the coconut milk, slit green chilli and garam masala. Keep the heat to medium.
Add salt to taste and sugar (optional).
Once the gravy comes to boil, slide in the sauteed eggs. Cover and cook for 6-7 mins till the gravy has thickened to your desired consistency.
Garnish with chopped coriander/ cilantro and take it off the fire.
Serve hot with rice or paranthas.
Happy cooking !! 🙂
Cheers !! 😀