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We hope you got benefit from reading it, now let’s go back to scotch egg curry : (nargisi kofta curry) recipe. You can cook scotch egg curry : (nargisi kofta curry) using 24 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Scotch egg curry : (Nargisi Kofta Curry):
- Provide 🌻For the Koftas: 8 large eggs
- Prepare 1 pound ground lamb mince / beef mince
- Provide 1 medium sized onion (chopped very fine)
- Get 1 Tbsp garlic chopped very fine
- You need 1 tsp Turmeric powder
- Get 1/2 tsp red chili powder
- Provide 1 tsp garam masala powder
- Take to taste Salt
- Provide 1/2 cup rice flour
- Take 6-8 cups vegetable
- Use cooking oil for deep frying
- Provide 🌻 For the Gravy : 3 Tbsp vegetable cooking oil 2
- Provide medium onions (chopped fine)
- You need 2 tsp garlic & ginger paste
- Use 3 medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding)
- Take 2 tsp coriander powder
- Get 1 tsp cumin powder
- Take 1/2 tsp turmeric powder
- Get 1/2 tsp red chili powder
- Provide 1 tsp garam masala powder
- Get to taste Salt
- You need 8 Tbsp fresh yogurt
- Take 1/2 cup water
- Take Garnish: fresh coriander leaves (chopped)
Steps to make Scotch egg curry : (Nargisi Kofta Curry):
- 🌻Make the Koftas - Cook 6 eggs until hardboiled, about 10 minutes. Immerse immediately in cold water and then peel. Set aside. - - In a large mixing bowl, put the ground lamb, onion, garlic, turmeric, red chili, garam masala, 1 egg, and salt to taste. Mix well to form a smooth paste. Divide into 6 equal portions.
- Take one hardboiled egg and a portion of the lamb mix and wrap the lamb mix around the egg, smoothing with your hands to form an even "casing" around the egg until it is fully covered. Repeat with all the remaining hardboiled eggs, placing all on a plate.
- Sprinkle all of the coated eggs with a fine dusting of rice flour. Heat the oil for deep-frying in a deep pan. - - Whisk the last remaining egg in a bowl and dip each egg, gently shaking off excess. Place in hot oil and deep-fry until golden brown. Remove to a plate lined with paper towels to drain. - Fry onion for 2 to 3 minutes and add the tomato paste and all the spices including the garam masala and salt to taste. Mix well. Fry until the oil begins to separate from the masala.
- Add the yogurt and 1/2 cup water to the masala. Mix well and cook for 2 more minutes. - Add the prepared koftas to the gravy and fold in very, very gently to coat on all sides. - Cook for 1 more minute and turn off the heat. Slice the eggs in half horizontally. - Garnish the dish with chopped fresh coriander and serve hot with rice or chapatis.
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