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Scotch egg curry : (Nargisi Kofta Curry)
Scotch egg curry : (Nargisi Kofta Curry)

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We hope you got insight from reading it, now let’s go back to scotch egg curry : (nargisi kofta curry) recipe. To cook scotch egg curry : (nargisi kofta curry) you only need 24 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Scotch egg curry : (Nargisi Kofta Curry):
  1. Provide 🌻For the Koftas: 8 large eggs
  2. Take 1 pound ground lamb mince / beef mince
  3. Use 1 medium sized onion (chopped very fine)
  4. Take 1 Tbsp garlic chopped very fine
  5. Provide 1 tsp Turmeric powder
  6. Prepare 1/2 tsp red chili powder
  7. You need 1 tsp garam masala powder
  8. You need to taste Salt
  9. Provide 1/2 cup rice flour
  10. Prepare 6-8 cups vegetable
  11. You need cooking oil for deep frying
  12. Take 🌻 For the Gravy : 3 Tbsp vegetable cooking oil 2
  13. Provide medium onions (chopped fine)
  14. Take 2 tsp garlic & ginger paste
  15. You need 3 medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding)
  16. Provide 2 tsp coriander powder
  17. Take 1 tsp cumin powder
  18. Prepare 1/2 tsp turmeric powder
  19. Get 1/2 tsp red chili powder
  20. Get 1 tsp garam masala powder
  21. Get to taste Salt
  22. You need 8 Tbsp fresh yogurt
  23. Get 1/2 cup water
  24. Provide Garnish: fresh coriander leaves (chopped)
Instructions to make Scotch egg curry : (Nargisi Kofta Curry):
  1. 🌻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.
  2. 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.
  3. 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.
  4. 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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