Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, scotch egg curry : (nargisi kofta curry). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Learn how to make Nargisi Kofta curry Restaurant-style scotch egg recipe, Koftay ka salan Cooking with Asifa. Learn how to make Nargisi Kofta Indian version of Scotch Eggs by Chef Varun Inamdar Nargisi kofta is boiled eggs stuffed inside a shell of ground lamb mixed. Make your Maha Nabami special with this super tasty delicacy Please follow the instructions and steps as shown in the video.
Scotch egg curry : (Nargisi Kofta Curry) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Scotch egg curry : (Nargisi Kofta Curry) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Get 🌻For the Koftas: 8 large eggs
- Take 1 pound ground lamb mince / beef mince
- Prepare 1 medium sized onion (chopped very fine)
- Take 1 Tbsp garlic chopped very fine
- Get 1 tsp Turmeric powder
- Get 1/2 tsp red chili powder
- Get 1 tsp garam masala powder
- Take to taste Salt
- Prepare 1/2 cup rice flour
- Prepare 6-8 cups vegetable
- Make ready cooking oil for deep frying
- Get 🌻 For the Gravy : 3 Tbsp vegetable cooking oil 2
- Prepare medium onions (chopped fine)
- Make ready 2 tsp garlic & ginger paste
- Get 3 medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding)
- Make ready 2 tsp coriander powder
- Make ready 1 tsp cumin powder
- Get 1/2 tsp turmeric powder
- Get 1/2 tsp red chili powder
- Prepare 1 tsp garam masala powder
- Get to taste Salt
- Make ready 8 Tbsp fresh yogurt
- Make ready 1/2 cup water
- Get Garnish: fresh coriander leaves (chopped)
Hard-boiled eggs are covered in a flavorful lamb mixture and deep fried. This dish may sound complicated, but it is actually fairly simple to make. Koftas are basically meatballs—served as is or on skewers—but this recipe takes it to the next level. These Indian Scotch Eggs are excellent served outdoors right off the barbecue.
Instructions 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.
Koftas are basically meatballs—served as is or on skewers—but this recipe takes it to the next level. These Indian Scotch Eggs are excellent served outdoors right off the barbecue. You can prepare them indoors up to the frying. Then take them outside to heat up over indirect heat on the barbecue. Like all of the tandoori recipes on my site.
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