I love a good Scotch Egg & and this Indian version is called a Nargis Kebab and actually predates the British version!
An Indian Scotch Egg?
I love Scotch Egg so imagine my joy when I stumbled across something called a nargesi kebab. It was described as an Indian Scotch egg in a Restaurant in the UK.
I guess it was around 1995 and I had never seen it on a menu before and I had no idea if they are an old Indian recipe or not.
But I do know that they tasted delicious and that restaurant rapidly became my favourite place to get Indian food. They also were the only place that served a homestyle egg curry!
A bit of research indicates that this recipe was probably the forerunner of the British Scotch Egg.
My version uses a spiced beef mix and if fried to keep the perfect runny yolk.
Cooking Hints & Tips.
How you cook these nargesi kofta really will depend on how you intend to use them.
If I am eating them as a meal at home then I insist on a runny yolk and they must be deep-fried to achieve this.
Boil your eggs as long as it takes for you to get them out of the shells.
For me that is 5 to 6 minutes in boiling water, please note this is using unchilled eggs. As a general rule, eggs in Europe are not refrigerated.
If you are using chilled eggs then this will need to be up to a minute longer.
If I am taking them on a picnic then I boil them for 1-2 minutes longer and will then typically bake them in the oven rather than fry them.
In order to bake them I cook them in a fiercely hot oven around 220°C or 450°F for 15 minutes.
Also if you are planning to eat these cold then increase the spices by 15-25%. The intensity of spices tends to dull when food is served cooled.
A Nargis kebab is a seriously rich and filling centrepiece of a meal despite being diminutive in size.
As a result, I usually serve them with something light but also something with a little acidity and sweetness. This helps counter that all that rich protein.
That for me means a mint and cucumber raita.
Raita is a traditional Indian side dish with as many variations as there are families or restaurants.
However, the one I favour consists of yoghurt, sugar, lemon juice and tonnes of fresh mint.
This dish also works really well with a kachumber salad, which is a mix of onion, cucumber and often tomato.
It features a lemon and sugar “dressing” and herbs like mint and coriander.
- 1 Tbsp Cooking Oil
- 1 Tbsp Cumin Seeds
- 1 Tsp Fenugreek Seeds
- 250 g Onions
- 20 g Ginger
- 2 Garlic Cloves
- 1 Tbsp Ground Corriander
- 1/2 Tsp Kashmiri Chili Powder
- 1/2 Tbsp Mango Powder
- 1/4 Tsp Salt
- 300 g Ground Beef
- 5 Eggs
- 75 g Breadcrumbs
- Finely dice the onion and garlic, then grate the ginger.
- Heat the tablespoon of oil in a heavy based pan over a medium high heat.
- Add the Cumin and Fenugreek seeds and fry until fragrant, approximately a minute or two.
- Add the Onion, Garlic and Ginger then reduce the heat to a medium low setting and cook down until golden.
- Throw in the Ground Corriander, Kashmiri Chili, Salt and Mango Powder, stir and cook for a further 1 minute and set aside to cool completely.
- Pre-heat your deep fat fryer to 170ºC or 340ºF.
- Add the onion mixture to the ground beef along with a single egg and the breadcrumbs and mix. This should give you approximately 550g of meat to wrap around the eggs.
- Boil the remaining 4 eggs by placing them in rapidly boiling water for 5-6 minutes and immediately refresh in cold water.
- Peel the eggs carefully as they are very soft boiled they will be fragile so take your time.
- If you want firmer egg yolks simply boil for longer.
- Then divide the meat mixture into four portions.
- Flatten out a single serving on a piece of cling film to a rough circle approximately 5-7mm thick and place a shelled egg in the middle
- Bring up the edges of the cling film to wrap the meat mixture around the egg.
- Wet your hands and remove the cling film and proceed to form the meat into a smooth covering around the egg
- Repeat this process for the remaining eggs.
- Fry in a deep fat fryer for 5-7 minutes.
The cooking time for the boiled eggs relates to room temperature eggs, if you are using chilled eggs you will need to add another 60 seconds or so.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 299mgSodium: 455mgCarbohydrates: 24gFiber: 2gSugar: 6gProtein: 32g