Scotch egg curry : (Nargisi Kofta Curry)

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Scotch egg curry : (Nargisi Kofta Curry). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can have Scotch egg curry : (Nargisi Kofta Curry) using 24 ingredients and 4 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Scotch egg curry : (Nargisi Kofta Curry):

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

Instructions to make 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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