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

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, scotch egg curry : (nargisi kofta curry). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Scotch egg curry : (Nargisi Kofta Curry) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Scotch egg curry : (Nargisi Kofta Curry) is something that I’ve loved my entire life. They’re fine and they look wonderful.

Learn how to make Nargisi Kofta curry Restaurant-style scotch egg recipe, Koftay ka salan Cooking with Asifa. Serve Nargisi Kofta Curry along with Boondi Raita, Whole Wheat Lachha Paratha and Kachumber Salad for a weeknight dinner.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Get 🌻For the Koftas: 8 large eggs
  2. Get ground lamb mince / beef mince
  3. Prepare medium sized onion (chopped very fine)
  4. Prepare garlic chopped very fine
  5. Make ready Turmeric powder
  6. Take red chili powder
  7. Make ready garam masala powder
  8. Get Salt
  9. Prepare rice flour
  10. Get vegetable
  11. Take cooking oil for deep frying
  12. Prepare 🌻 For the Gravy : 3 Tbsp vegetable cooking oil 2
  13. Take medium onions (chopped fine)
  14. Make ready garlic & ginger paste
  15. Take medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding)
  16. Take coriander powder
  17. Get cumin powder
  18. Prepare turmeric powder
  19. Get red chili powder
  20. Make ready garam masala powder
  21. Make ready Salt
  22. Take fresh yogurt
  23. Make ready water
  24. Take Garnish: fresh coriander leaves (chopped)

Koftas are basically meatballs—served as is or on skewers—but this recipe takes it to the next level. Egg curry made in Punjabi dhaba style. Simple, flavorful & delicious egg curry for your everyday meal to pair with roti, jeera rice or plain steamed rice. Egg curry recipe - Spicy, flavorful & delicious punjabi egg curry made in dhaba style.

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.

This anda curry is exceptionally good when you are not in a. The best Scotch eggs aren't Scotch eggs! 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.

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