Step-by-Step Guide to Prepare Gordon Ramsay Scotch egg curry : (Nargisi Kofta Curry)
by Minerva Alvarez
Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, scotch egg curry : (nargisi kofta curry). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Scotch egg curry : (Nargisi Kofta Curry) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Scotch egg curry : (Nargisi Kofta Curry) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook scotch egg curry : (nargisi kofta curry) using 24 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Scotch egg curry : (Nargisi Kofta Curry):
Get 🌻For the Koftas: 8 large eggs
Prepare 1 pound ground lamb mince / beef mince
Make ready 1 medium sized onion (chopped very fine)
Prepare 1 Tbsp garlic chopped very fine
Get 1 tsp Turmeric powder
Get 1/2 tsp red chili powder
Take 1 tsp garam masala powder
Take to taste Salt
Take 1/2 cup rice flour
Make ready 6-8 cups vegetable
Take cooking oil for deep frying
Get 🌻 For the Gravy : 3 Tbsp vegetable cooking oil 2
Get medium onions (chopped fine)
Get 2 tsp garlic & ginger paste
Prepare 3 medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding)
Make ready 2 tsp coriander powder
Get 1 tsp cumin powder
Get 1/2 tsp turmeric powder
Get 1/2 tsp red chili powder
Take 1 tsp garam masala powder
Make ready to taste Salt
Get 8 Tbsp fresh yogurt
Take 1/2 cup water
Prepare Garnish: fresh coriander leaves (chopped)
Steps 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.
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