Cyrus Todiwala's egg and game kofta curry recipe
Game nargisi kofta Bring something new to your curry repertoire with these egg and game koftas cooked in a sweet and spicy curry sauce. 6 free-range eggs 250g/9oz boned leg and breast of pheasant 250g/9oz boned leg and breast of partridge 250g/9oz boned leg and breast of grouse or mallard8cm/3in piece fresh root ginger8 garlic cloves2–3 slender green chillies8–10 coriander stalks with leaves 20–25 mint leaves1½ tsp salt1 tsp garam masala 6 free-range eggs 250g/9oz boned leg and breast of pheasant 250g/9oz boned leg and breast of partridge 250g/9oz boned leg and breast of grouse or mallard 8cm/3in piece fresh root ginger 8 garlic cloves 2–3 slender green chillies 8–10 coriander stalks with leaves 20–25 mint leaves 1½ tsp salt 1 tsp garam masala 2 tbsp cooking oil (not olive) 3 onions, finely chopped5cm/2in piece fresh root ginger, roughly chopped4–5 garlic cloves, roughly chopped3–4 dried red chillies, roughly chopped1 heaped tsp cumin seeds1 heaped tbsp coriander seeds½ tsp fennel seeds5cm/2in piece cinnamon, broken up½ tsp turmeric powder15–20 raw cashew nuts12–15 peeled almonds, or use 2 tbsp ground almonds250g/9oz plain yoghurt2–3 tomatoes, roughly chopped500ml/18fl oz chicken stock or water salt, to taste2 heaped tbsp chopped fresh coriander, to serve 2 tbsp cooking oil (not olive) 3 onions, finely chopped 5cm/2in piece fresh root ginger, roughly chopped 4–5 garlic cloves, roughly chopped 3–4 dried red chillies, roughly chopped 1 heaped tsp cumin seeds 1 heaped tbsp coriander seeds ½ tsp fennel seeds 5cm/2in piece cinnamon, broken up ½ tsp turmeric powder 15–20 raw cashew nuts 12–15 peeled almonds, or use 2 tbsp ground almonds 250g/9oz plain yoghurt 2–3 tomatoes, roughly chopped 500ml/18fl oz chicken stock or water salt, to taste 2 heaped tbsp chopped fresh coriander, to serve Method Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside.To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown.Add the remaining sauce ingredients to a blender and blitz until smooth. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching.Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs.Shallow fry the koftas in a large frying pan to seal the mince. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside. To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown. To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown. Add the remaining sauce ingredients to a blender and blitz until smooth. Add the remaining sauce ingredients to a blender and blitz until smooth. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching. Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs. Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs. Shallow fry the koftas in a large frying pan to seal the mince. Shallow fry the koftas in a large frying pan to seal the mince. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Recipe tips You can serve the koftas on their own with green chutney or a raita or another rich Indian-style gravy or a coconut based curry.