Egg Malai Curry

Malai Curry is an authentic Bengali style of mouth watering curry cooked in coconut milk. Malai curry can be prepared with various ingredients starting from prawn, chicken, egg and also with vegetables.

Though my all time favourite is prawn malai curry, I sometimes prepare Dim (egg as known in Bengali) Malai Curry, a main course egg dish...


Ingredients:
  • 4-5 eggs
  • 1 cup coconut milk
  • 2 tbsp onion paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tomato, finely chopped
  • 2-3 green chillies
  • 1 tsp sugar
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin seeds powder
  • 1 tsp garam masala powder
  • salt to taste
  • 2 tbsp oil
  • 1 tsp ghee
  • 1 bunch coriander leaves, chopped
  • 1/2 cup water (if required)

Procedure:

  1. Boil egg, cool and peel the outer skin. Heat oil in a kadhai and saute the eggs. Drain oil and keep aside.
  2. Simmer and add sugar in the hot oil to caramelize it (Do not increase the flame or else sugar will get burnt). Add bay leaf and onion paste. Stir fry for 2 mins. Add ginger-garlic paste, mix well and again stir fry for 2 more mins.
  3. Add the chopped tomato, green chillies and mix well with the onion & ginger-garlic mixture. Add the dry spices, mix well and stir fry till oil separates from the sides of the kadhai.
  4. Simmer and slowly pour in the coconut milk by stirring continuously. Add the fried eggs and mix with the gravy.
  5. Simmer and cook till gravy gets reduced. Sprinkle ghee, mix well, bring to a boil and adjust the seasoning. Remove from gas.
  6. Transfer to a serving dish and garnish with chopped coriander leaves. Serve hot with roti / chappati / paranthas.

Egg Malai Cury is going to the Event for Eggs hosted by Sudeshna of Here I Cook...

I am also sending these following entries to the event...

Eggs in Milk


Pizza Omlette

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