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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. You can have scotch egg curry : (nargisi kofta curry) using 24 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Scotch egg curry : (Nargisi Kofta Curry):
  1. Use ๐ŸŒปFor the Koftas: 8 large eggs
  2. Get ground lamb mince / beef mince
  3. Get medium sized onion (chopped very fine)
  4. Use garlic chopped very fine
  5. Provide Turmeric powder
  6. Provide red chili powder
  7. Get garam masala powder
  8. Get Salt
  9. Prepare rice flour
  10. Use vegetable
  11. Provide cooking oil for deep frying
  12. Take ๐ŸŒป For the Gravy : 3 Tbsp vegetable cooking oil 2
  13. Take medium onions (chopped fine)
  14. You need garlic & ginger paste
  15. Take medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding)
  16. Get coriander powder
  17. Prepare cumin powder
  18. Get turmeric powder
  19. Use red chili powder
  20. Take garam masala powder
  21. Use Salt
  22. You need fresh yogurt
  23. Prepare water
  24. Prepare Garnish: fresh coriander leaves (chopped)
Steps to make Scotch egg curry : (Nargisi Kofta Curry):
  1. ๐ŸŒปMake 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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