How to Prepare Yummy Scotch egg curry : (Nargisi Kofta Curry) fit for newbie.

Cooking may be one of the oldest skills in the world. That does not suggest that there are any type of limits to the knowledge readily available for the chef interested in enhancing his or her skills. Even the finest chefs, even experts, can always locate brand-new recipes, approaches as well as methods to boost their kitchen area skills, so lets try this Scotch egg curry : (Nargisi Kofta Curry) recipe, we hope you like it.

You need to prepare 🌻For the Koftas: 8 large eggs.
Use ground lamb mince / beef mince.
You need to prepare medium sized onion (chopped very fine).
You need garlic chopped very fine.
You need Turmeric powder.
Use red chili powder.
You need garam masala powder.
Use Salt.
You need to prepare rice flour.
Prepare vegetable.
You need cooking oil for deep frying.
You need to prepare 🌻 For the Gravy : 3 Tbsp vegetable cooking oil 2.
Prepare medium onions (chopped fine).
You need garlic & ginger paste.
Provide medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding).
You need to prepare coriander powder.
Use cumin powder.
Use turmeric powder.
Prepare red chili powder.
You need garam masala powder.
Prepare Salt.
You need to prepare fresh yogurt.
Prepare water.
You need to prepare Garnish: fresh coriander leaves (chopped).

Short Tips:

🌻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..

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