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A classic Bengali delicacy where hard-boiled eggs are simmered in a luscious, creamy coconut milk gravy, fragrant with whole spices. This rich yet mild curry is a perfect comfort food, best enjoyed with steamed rice.
For 4 servings
Prepare and Fry the Eggs
Temper the Spices (Phoron)
Build the Gravy Base
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A classic Bengali delicacy where hard-boiled eggs are simmered in a luscious, creamy coconut milk gravy, fragrant with whole spices. This rich yet mild curry is a perfect comfort food, best enjoyed with steamed rice.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 568.92 calories per serving with 16.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Coconut Curry
Combine and Finish
Serve
Replace eggs with large prawns (to make the classic Chingri Malaikari), paneer cubes, or firm tofu for a vegetarian/vegan version.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the other powdered spices for more heat.
For an even richer gravy, you can add a paste of 8-10 soaked cashews or almonds along with the tomato puree.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The full-fat coconut milk contains Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
This curry uses spices like turmeric, ginger, and cinnamon, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
A single serving of Dimer Malaikari (about 2 eggs with gravy) contains approximately 380-450 calories. The calorie count can vary based on the amount of oil and the fat content of the coconut milk used.
Dimer Malaikari can be part of a balanced diet. It's a great source of high-quality protein from eggs. However, it is also rich in saturated fats from the full-fat coconut milk and ghee, so it's best enjoyed in moderation, especially for those monitoring their fat intake.
Yes, you can easily make a vegan version. Replace the eggs with pan-fried firm tofu, paneer, or even boiled potatoes or cauliflower florets. Also, substitute the ghee with a neutral-flavored oil or vegan butter for finishing.
Store any leftover Dimer Malaikari in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid microwaving, as it can make the eggs rubbery.
Coconut milk can curdle if it's added to a very hot pan or boiled too vigorously. To prevent this, always lower the heat to a minimum before adding the coconut milk and stir it in gently and continuously. Let it come to a slow, gentle simmer rather than a rolling boil.
While you can use light coconut milk to reduce the fat content, it is not recommended for an authentic taste and texture. Full-fat coconut milk is essential for the rich, creamy gravy that defines a Malaikari.