Egg Malai Curry

One of the fun things we did this past year was to get three chickens. It’s been really fun for our family to see them grow over the the past few months. It took a while, but the three hens are now each producing one egg per day. We are collecting enough that I’ve had to start looking for egg-based recipes to use up the eggs that are filling up my refrigerator.

One of the dishes I grew up eating was egg curry. My mom would make a variety of dishes using eggs from the chickens that I had as a child. Today I am making a dish called egg malai curry. This dish is normally made with shrimp but I thought eggs will work great with the combination of spices normally used in this curry. Malai curry is a Bengali curry dish made with tomatoes and coconut milk and flavored with spices like cumin, coriander, and garam masala. Malai curry is popular throughout Bengal and is often served during weddings and celebrations.

This curry is really pretty to look at as it has a pleasing reddish-orange color from the tomato sauce. It also tastes wonderful with cooked basmati rice. You can alternatively serve it with parathas (flatbread) or with biriyani, plain, or flavored rice.



  • 10 peeled, boiled eggs
  • 1/2 tsp. turmeric
  • 3/4 tsp. red chili powder
  • 1 1/2 tsp. cumin powder
  • 1 1/2 tsp. coriander powder
  • 1 tsp. garam masala powder
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4 cup canola oil
  • 3 small cinnamon leaves (tej pata)
  • 1 cup coarsely grated yellow onion, you can do this in a food processor
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 1/4 cup plain yogurt
  • 1/4 cup tomato sauce
  • 1 13.5 oz. can coconut milk
  • 4-5 whole green chilis (Thai or bird’s eye)


Toss eggs and turmeric in a bowl and set aside.

Mix chili powder, cumin, coriander, garam masala, salt, and sugar in a small cup and set aside.

Heat oil in a large non-stick pan over medium heat. When the oil is hot, add eggs to the pan. Fry the eggs until all sides are golden brown. This could take about 5 minutes. Transfer the eggs to a bowl and set aside.

Add cinnamon leaves to the same pan and cook for 30 seconds. Add onions and cook for 3-5 minutes or until onions are lightly colored and softened. Add ginger and garlic paste to the onion, then cook for 2 -3 minutes while stirring often.

Next, add the spice mixture and cook for another minute. Add yogurt and tomato sauce to the spice mixture, then stir well. Turn down the heat to low and cover. Cook this for 5 minutes while keeping an eye and stirring in between. This will ensure the mixture doesn’t burn.

Add coconut milk and stir well. Cook it covered for another 10 minutes, stirring in between.

Add eggs along with any juices that may have accumulated in the bowl to the pan. Add green chilis and stir gently. Cover and cook for another 5 minutes, checking few times in the meantime and stirring. Taste for seasoning.


Turn off the heat and serve the curry with rice, roti, or grilled naan. You may want to remove the chili peppers!

Serves 5-6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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