Scotch Eggs (Nargasi Koftay)
Ingredients
For Scotch Eggs
- 6 Eggs Hard Boiled
- 700 gms Chicken Mince
- 1 Egg
- 2 Bread Slices
- 1 Onion Medium
- 2 Green Chilies
- 3 - 4 Garlic Cloves
- 1 inch Ginger
- 1 Teaspoon Salt Adjust according to your taste
- 1 Teaspoon Chinese Salt
- 1 Tablespoon Crushed Red Chilies
- 1 Tablespoon Cumin Roasted and Ground
- 1 Tablespoon Coriander Seeds Roasted and Ground
- 1 Teaspoon Mustard Paste
- 1/2 Teaspoon Black Pepper
- 1 Cup Bread Crumbs
For Gravy
- 2 Onions FInely Sliced
- 1 Teaspoon Ginger Paste
- 1 Tablespoon Garlic Paste
- 1-1/2 Cup Yogurt
- 2 - 3 Tomatoes Chopped
- 3 - 4 Tablespoon Fresh Coriander leaves
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Red Chili powder
- 1 Tablespoon Coriander Seeds Roasted and Ground
- 1 Tablespoon Cumin Seeds Roasted and Ground
- 8 - 10 Curry Leaves Chopped
- 2 Green Chilies Chopped
- 1 Tablespoon Ginger Julian Cut
- 1/2 Cup Oil
Servings: People
Instructions
- Chop all the ingredients in the "For Scotch Eggs" section in chopper except for the boiled eggs and bread crumbs
- Adjust all the spices according to your taste
- Enclose each boiled egg with the prepared mixture. You can see how its done in the attached image. Coat each prepared kebab in the bread crumbs
- Fry them in oil till they are golden. Keep the heat medium
- Keep them aside
- In a pan, heat 1/2 cup oil, and fry onions, till they are light golden and fry tomatoes with them
- Blend the fried onions and tomatoes with yogurt
- In the same pan, fry the ginger garlic paste and curry leaves in the left over oil and pour blended mixture over it
- Cook till the gravy is thick. Add all the spices mentioned in the gravy section and cook till the gravy gives off oil.
- Dilute the gravy with some water and add the fried scotch eggs. Cook a little. Garnish with fresh coriander leaves, green chilies and julian cut ginger
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