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Bangladeshi Dimer Korma (Egg Curry) Recipe    Add to Favorite
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Bangladeshi Dimer Korma (Egg Curry) Recipe
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serving: 8 people
Category: Egg Recipe
Cuisine: Bangladeshi Recipes [Non-Veg]
Posted by: Anika F. on 7/6/2012
Korma is a very loved kind of a curry, specially originating from South Asia. It is a flavorful method of making curry, using yogurt, coconut milk, cream, nuts and seeds paste. Korma may be a form of a curry, but it tastes different and unique from the regular spicy curries. Korma has a sweet taste of its own The key method of making korma is cooking it on very low heat, covered so as to make sure no air enters or escapes the pot during the last stage of its cooking. Dim is egg. Dimer korma is chicken egg curry. There are chicken kormas, beef kormas, different vegetable kormas and even fish kormas. This dish can be devoured with polao or normal rotis. Steamed bhaat also goes brilliantly with plain white rice. Dimer korma can be served on any occasions or can be eaten on a daily basis as a normal everyday item.
Ingredients for Bangladeshi Dimer Korma (Egg Curry) Recipe
  1. Murgir dim (whole chicken eggs), boiled - 8
  2. Onions, thinly sliced - 1 cup
  3. Ginger paste - 2 tsp
  4. Garlic paste - 1 tsp
  5. Coriander powder - 2 tsp
  6. Chili powder - 1 tsp
  7. Turmeric powder - 1/4 tsp
  8. Cardamom - 3 pods
  9. Cinnamon - 2 sticks
  10. Yogurt - 1/3 cup
  11. Green chilies - 4
  12. Oil or ghee - 1/3 cup
  13. Salt - to taste
 
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Preparation Steps for Bangladeshi Dimer Korma (Egg Curry) Recipe
  1. Remove the shell from the boiled egg and make 3 to 4 vertical incisions.
  2. Heat oil in a karai. Fry the onions till light brown. Add in the ginger and garlic paste, the coriander, chili and turmeric powder, the cardamom and cinnamon and stir. Pour in ¼ cup water and fry for about 6 minutes.
  3. Beat the yogurt in a bowl. When the oil will rise over the gravy, add in the yogurt to the karai. Stir for one minute and then put in the boiled eggs and the green chilies. Cover and cook on a low heat for 7 minutes. When oil will settle over the curry, remove from heat and serve.
 
  1. One can choose to use duck eggs for this recipe.
  2. In the final step of cooking, one may add rosewater, raisins or saffron to the recipe to give it a shahi touch.
 
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