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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, scotch egg curry : (nargisi kofta curry). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Scotch egg curry : (Nargisi Kofta Curry) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Scotch egg curry : (Nargisi Kofta Curry) is something that I’ve loved my whole life.

Read Customer Reviews & Find Best Sellers. Indian Scotch Egg Kofta Curry (Nargisi Kofta) A deliciously different curry, that you probably haven't tried before. An Easter inspired dish that is delicious all year round! Immerse immediately in cold water and then peel.

To get started with this particular recipe, we have to prepare a few components. You can have scotch egg curry : (nargisi kofta curry) using 24 ingredients and 4 steps. Here is how you cook that.

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

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. Nargisi kofta is made from boiled eggs wrapped in spiced lamb and served in a yoghurt and tomato sauce. It has a history from the royal kitchens of the Awadhi.

Steps 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.

Nargisi kofta is made from boiled eggs wrapped in spiced lamb and served in a yoghurt and tomato sauce. It has a history from the royal kitchens of the Awadhi. Further, it can be traced back to several hundred years before the British, which suggests it pre-dates the Scotch egg by a long way. Dust the nargisi kofta in the gram flour and then coat it in the whisked egg, followed by the toasted bread crumbs. This can all be done ahead of time for ease.

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