Nargisi Kofta (Indian Scotch Eggs in Curry)
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EggsI met scotch eggs recently. How? I gawk food pictures all day long, yes, I know I am pathetic that way. Ok, not all day long but as much as I can. There I saw this much loved English breakfast and picnic food ‘Scotch eggs’. Boiled eggs coated with minced or sausage meat, rolled in bread crumbs and fried; that’s what Scotch Eggs are. I jumped up when i saw this preparation. Even though I have never had Scotch Eggs but I definitely know of ‘Nargisi Kofta’, a mughali dish which is almost similar to Scotch eggs. Makes me think, how very primal food is and how it still binds us all. We may call ourselves different or one of a kind but different cuisines, different cultures, different people all are so chaotically intertwined, influenced and are connected in some mysterious cosmic way, that it becomes difficult to comprehend sometimes. Woah, that’s a lot for Scotch eggs I guess!

Nargisi kofta scotch eggNow, who influenced who, I can’t say. But this prompted me to make ‘Nargisi Kofta’ and share this recipe with you. Nargis is urdu word for daffodils and kofta means meatball; dafodils, may be because these koftas are just as tender and soft. I don’t see this dish very often these days but back in days, mom used to make best of Nargisi Koftas. Those days our home smelled like heaven, which meant that there were guests at home. This dish was specially reserved for guests.

This being a mughlai preparation, uses exotic, fragrant spices and rich gravy.  So you see, this one is for special occasions. Well, all mughlai preparations are so special and exotic. You have seen before, right? like Mughlai Mutton Dun Biryani, I made some time back or this Mughlai Chicken Curry, I made long long back. How can you forget everyone’s favorite, most amazing melt in mouth lucknavi Galawat kebabs.  

Nargisi kofta scotch eggThis is such a fancy dish to serve to your guests. Almond and poppy seeds curry is lip smacking tasty; definitely different from others. Almonds make it so silk like creamy and rich. You can’t dip in it enough! The koftas, the delectable soft and tender koftas, they will unleash the surprises one at a time. The meat coating is melt in mouth soft, subtly spicy and close your eyes fragrant! And then the egg; egg comes as a pleasant surprise. Meat, egg and gravy all together create magic and keep you spell bound till the last bite. So what are you waiting for? Come on, treat yourself and make this daffodil beauty Nargisi Koftas right away.

Just be gentle through out the process and these will come out great. For this recipe here,  I have used goat keema (minced meat) here, you can use any. Make sure that keema is very fine, if not, blend it again. For the koftas or meatballs, I have used lesser spices in keema, if you like you can add as per your taste. To make koftas, you can either fry them or bake them in oven. I have always had fried ones but this time I tried both. 

Scotch eggs making

Scotch Eggs makingScotch Eggs makingFried Koftas: These are nice crisp and brown, taste good too. You have to be really careful while frying though; so you don’t break these and also not burn yourself.

Baked Koftas: I was surprised, these were as good as fried one. Baking will take little more time though. If you ask me, I will go for these ones. Easy, hassfree and less oil 🙂 But if you want to try authentic Nargisi Koftas, I would say, go for the fried ones.

Baked scotch eggsIf you think there is time in serving the dish, you can keep the koftas ready and mix in curry while serving. This way you can avoid mushy and soggy koftas. Serve with naan or rice. Enjoy!

Nargisi Kofta (Indian version of Scotch Eggs in Curry)
Serves 3
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Egg Kofta
  1. 6 eggs
  2. 1/2 kg keema (minced meat)
  3. 1 medium onion
  4. 1/2 cup chick pea flour (besan)
  5. 1 tbsp ginger garlic paste
  6. 1 tsp red chili powder (or as per your taste)
  7. 1/2 tsp cumin seeds
  8. 1 tsp coriander seeds
  9. 1 egg
  10. Salt to taste
  11. Oil to fy
Kofta Curry
  1. 1 medium onion
  2. 1 tbsp ginger garlic paste
  3. 1 tbsp coriander seeds
  4. 1 tbsp red chili powder
  5. 1 tsp turmeric powder
  6. 1 tsp cumin seeds
  7. 1 tsp pepper corns
  8. 2 tsp poppy seeds
  9. 6-7 almonds
  10. 1/2 cup yogurt
  11. Coriander to garnish
  12. Salt to taste
Preparations
  1. Soak almonds in warm water and put in microwave for 2 minutes. Peel of the skin.
  2. Soak poppy seeds for 30 minutes. Make a paste of peeled almonds and poppy seeds.
  3. Hard boil the eggs
  4. Dry roast cumin, coriander seeds along with pepper corns till they start releasing aroma. Coarsely crush these in mortar and pestle.
  5. Dry roast chick pea flour or besan till it turns golden and starts releasing aroma.
  6. Make a paste of ginger and garlic.
Egg Kofta
  1. In the minced meat, add ginger garlic paste, chili powder, salt, 1 tablespoon of crushed cumin, coriander and pepper corns, roasted chick pea flour (besan), sliced onions and egg.
  2. Mix all this together in a blender so that you have fine minced meat.
  3. Grease your palms with little water. Take minced meat in your palm and coat egg with meat.
  4. Meat should be slightly more than size of egg so that you get good coating of meat around the eggs.
  5. Heat oil in a deep pan. when oil is hot, transfer eggs in it and fry till golden brown. Make sure eggs are not over fried.
  6. In case you want to bake these eggs, Keep meat coated eggs in greased baking tray.
  7. Transfer the baking tray in pre heated oven at 200'C around 400 F for 30-35 minutes or till cooked.
Curry
  1. Heat oil in a pan or kadhai. Add thinly sliced onion and fry till golden brown. Taken them out on a paper towel.
  2. Make a paste of fried onions with yogurt in a mixer.
  3. In the remaining oil in the pan,add the paste of almonds and poppy seeds. Let it cook for a minute.
  4. Add ginger garlic paste, red chili powder and turmeric powder. Let all of this cook. Once masala start to stick to the pan, add onion and yogurt paste.
  5. Let it simmer for 2-3 minutes.
  6. Add water in the masala mixture to make curry. I have added 1 cup of water. Adjust quantity of water to make consistency of your choice.
  7. Add kofta in curry and let it simmer for 2-3 minutes. Roll gently without breaking the koftas.
  8. If you like, you can keep koftas ready and add in curry just when serving.
  9. Finish with chopped coriander
Pepper Garlic Kitchen https://www.peppergarlickitchen.com/

13 Comments

  1. These sound like just the thing for Sunday lunches that go on and on. I’m going to try out the baked version. You have a beautiful blog Nidhi.

  2. Love scotch eggs and the memories associated as was definitely a “messy” party dish! I made it 1st when I was 13 in home ec. And many times since…reminded me to use the khus khus again and try it over again when having 1 or 2 couples over;)
    Thanks

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