Indian "Scotch Egg" (Nargissi Kofta Ke Bahar)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 quail (or 4 chicken or duck) eggs 10 ounces chicken breast, skinned and boned 1-inch cube fresh ginger
2 garlic cloves 2-4 fresh hot peppers (optional, to taste) 1 tablespoon chopped fresh cilantro leaves
4 tablespoons semolina vegetable oil SPICES: 1/2 teaspoon cumin
1/2 teaspoon coriander 1/2 teaspoon paprika 1/2 teaspoon Garam Masala (storebought or homemade)
2 teaspoons dry fenugreek leaves 1 teaspoon Curry Paste (storebought or homemade)



1 Hard boil the quail eggs for about 4 minutes in boiling water (15 minutes for chicken or duck eggs), then run under cold water. To prevent them from cracking, ensure they are at room temperature and prick the blunt end with a pin before boiling.
2 Chop the chicken breast and ginger, garlic, and hot peppers and place all this with the spices and fresh cilantro in a food processor. Make this mixture into a coarse puree by pulsing.
3 Divide the mixture into eight (or four) and wrap it around the shelled eggs, achieving a round shape. Roll the shapes in the semolina and place on an oven tray. Glaze with oil.
4 Preheat the oven to 375 F. When hot, put the tray in and bake for 15 minutes. Serve hot.

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