Egg Shrimp Pie / Dim Chingri

I start this post with a fact that am not sure what to name this recipe. My dida (grand mom) found out this recipe in a cooking show and and after its huge success in the family, passed it on to me, my mom and many others. Probably I am the only one who finally tried it out, of course thanks to the whole day that I have to myself for such experiments and the constant want for some new food. So I named it according to my fancy but you can choose to give it a better name (and also let me know of the same please).


  • Eggs – 4
  • Shrimp – 10 – 12
  • Onion – 1 medium sized
  • Tomato – 2 medium sized, boiled, peeled and chopped (refer to the method  given below)
  • Ginger – 2 inch piece, finely chopped or grated
  • Garlic – 5 cloves, finely chopped or grated
  • Green chillies – finely chopped to taste
  • Salt – to taste
  • Sugar – to taste
  • Garam Masala powder – 1 tsp (optional)
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – to taste
  • Paprika powder/Kashmiri lal mirch – 1/2 tsp (optional)
  • Pepper powder – 1/2 tsp for garnishing (optional)
  • Dried Parsley or finely chopped coriander leaves – for garnishing
  • Oil

Note: You will need a non stick pan (atleast 9 inch) with a lid for the final dish, but you may choose to use any other cookware to fry and mix the ingredients. I used only the pan for the entire process.


  • Boil the whole tomatoes for a minute, peel the skin and roughly chop into small (1/2 inch or litlle less approx.) cubes.
  • Heat oil in a nonstick pan (or any other cookware).
  • Fry the shrimps with little salt and turmeric. Keep aside for later use.
  • Add oil if required in the pan; fry ginger and garlic for half a minute.
  • Then add the chopped onions and fry for 2-3 minutes.
  • Add the chopped boiled tomatoes and fry on medium flame without crushing them completely.
  • Add chopped green chillies, salt, sugar, turmeric powder, garam masala powder, red chilli powder, paprika powder, and mix well for almost 5 minutes.
  • If using a separate cookware for the frying, follow this step: At this stage, lightly grease the hot nonstick pan with oil or butter and transfer the masala / mixture on the  pan.
  • Spread the masala/mixture in the pan evenly into a uniform layer.
  • Break each egg onto the pan such that the yolk remains intact (same while making an egg poach) and each egg occupies a quarter of the pan. Try not to break the eggs too hard so that the yolk remains intact.
  • Sprinkle little salt and pepper on the eggs.
  • Place the fried shrimps on the eggs, preferrably at the intersection of the four eggs (so they form a ‘+’ shape). However I had some extra which I placed randomly.
  • Garnish it with some dried parsley or finely chopped coriander leaves.
  • Cover quickly and simmer for another 5 minutes till the eggs settle in.

Serving suggestion:

  • If using a non stick – use a spatula and gently lift one side of the pie and let the spatula slide under the entire pie. Gradually lift it entirely or let it slide into a serving plate.
  • Cut it into desired portions / quarters for serving. Ideally each receives a minimum of one egg with the hardened yolk.
  • Can be served with garlic/italian bread or with rice and dal or as a snack.

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