Indian Scotch Egg Curry
YOU NEED
3 hard-boiled eggs The Mince
500 gm minced mutton
1 egg for frying
1 small onion, chopped
4–5 green chillies, chopped
1 tsp gram, ground
1 tsp poppy seeds (khus
khus), ground
1 tbsp ginger-garlic paste
1 tbsp garam masala
1 tsp red chilli powder
1⁄2 cup oil
Salt to taste Small bunch of fresh coriander, chopped
The Gravy 4 onions, finely sliced
4 tbsp ginger-garlic paste
1⁄2 cup plain yoghurt
2 tsp red chilli powder
1⁄2 tsp turmeric powder
4 tbsp coriander powder
1 tbsp garam masala
1⁄2 tsp mace (javitri) powder
1⁄2 tsp nutmeg (jaiphal) powder
1 cup oil Salt to taste
METHOD
• Mix together all the ingredients of the mince.
• Divide this mixture into three equal parts.
• Coat the three boiled eggs with the mince mixture, giving it an oval shape.
• In a bowl, beat the raw egg and dip the mince-coated eggs into it.
• Heat oil in a pan and deepfry the eggs.
• Take them out of the oil and then deep-freeze the eggs for 15 minutes.
• Then with a sharp knife, slit the eggs into two halves and keep aside.
• Heat the oil and fry the onions in it till they turn golden-brown.
• Cool the onions and then grind them.
• In the oil, add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder and salt.
• Cook until the raw smell fades away.
• Add plain yoghurt, nutmeg powder and mace powder.
• Cook till the gravy thickens.
• Add the eggs and cook on slow flame for five minutes.
• Garnish with the tomato and green chillies and serve warm.
• Serve hot.
YOU NEED
1 kg ground mutton mince
3 medium onions, thinly sliced
2 medium onions, cut in chunks
5 green chillies, split and deseeded
4 garlic cloves, finely chopped
1 bay leaf
1 stick cinnamon
4–5 cloves
1⁄2 tsp turmeric powder
1⁄2 tsp black peppercorns
1⁄2 tsp cumin seeds
1 cup plain yoghurt
3 tbsp ghee
A bunch of fresh coriander leaves, chopped
You will also need: a heavy pot
METHOD
• In a bowl, combine the minced mutton, yoghurt, salt, turmeric powder and cumin seeds.
• Mix it well and set aside for an hour.
• In a heavy pot, heat the ghee and add the bay leaf, peppercorns and cloves.
• Let them splutter, then add thinly sliced onions. Cook the onions till they turn goldenbrown.
• Add the minced mixture and sauté well.
• Cook the mutton on medium flame till it releases water.
• Then add the slit and deseeded green chillies, onion chunks and finely chopped garlic and mix well.
• Continue cooking till all of the liquid has evaporated and the meat is tender.
• Garnish with freshly squeezed lime juice and chopped coriander.
• Serve hot.
YOU NEED
1 large coconut, grated (for the milk)
2 additional tbsp grated coconut
2 green chillies
2 red chillies
4 garlic cloves
2 onions, chopped
2 tomatoes, blanched and pureed
1 large boiled potato, peeled
1 capsicum, diced
1 cup mixed vegetables, boiled
1 tbsp fresh coriander, finely chopped
1⁄2 cup fresh cream
6 cashew nuts
1 one-inch cinnamon stick
2 cloves
1 bay leaf
3 peppercorns
1⁄2 tsp cumin seeds
1⁄2 tsp mustards seeds
2 tbsp oil or ghee
Salt to taste
2 cups of water
METHOD
• Blend the large coconut’s flesh with two cups of water to form a thick paste.
• Strain coconut mixture to get thick coconut milk. Keep aside.
• Dry roast cinnamon, pepper, cloves, bay leaf and cumin. Grind to a fine powder. Keep aside.
• In a pan, add a tsp of ghee and mix onions and two tbsp of grated coconut.
• Fry onions till tender and translucent and grated coconut till golden-brown.
• Grind together tomatoes, red chillies, garlic, fried coconut and half the fried onions to a paste.
• Grind cashew nuts to a fine powder and keep aside.
• Heat remaining ghee and fry potato chunks till golden.
• Drain and keep aside.
• Fry capsicums, drain and keep aside.
• Add mustard seeds to the ghee.
• Let it splutter. Add mixed vegetables. Stir for a minute.
• Mix in the ground spices.
• Add remaining fried onions, ground paste, cashew powder, coconut milk and stir till it comes to a boil.
• Simmer till thickened.
• Stir in fresh cream. Garnish with coriander and whole cashews.
YOU NEED
1 cup split white lentils (urad dal)
1⁄2 tomato, finely chopped
1⁄2 tsp turmeric powder
1⁄2 tsp red chilli powder
Salt to taste
2 cups water Tempering
1⁄2 red onion, thinly sliced
4–5 small round red chillies
1 tsp cumin seeds (jeera)
2 sprigs curry leaves
3 tbsp oil
Garnish:
Coriander leaves, chopped
5 mint leaves, chopped
2 two-inch pieces of ginger, julienned
1 green chilli, julienned
METHOD
• In a medium-sized saucepan, pour water to boil. When the water is boiling, add the urad dal, salt, turmeric powder, red chilli powder and tomato.
• Lower the heat to medium and cook for about 20 minutes, or until the water has evaporated.
• Lightly mash the dal with your fingers ensuring that the grains still remain whole.
• In a frying pan, heat oil on medium flame.
• Add the onion and sauté for three minutes.
• Now add the cumin seeds, curry leaves, whole dried red chillies and fry until the onions turn golden-brown.
• Once the onions are golden-brown, pour the tempering over the dal. Mix gently.
• Garnish with the ginger, coriander leaves, mint leaves, and green chilli. Serve warm.
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