Scotch eggs in creamy coconut sauce

Prep time; 5 mins
Cooking time; 20 mins
Total time; 25 mins

Ingredients

2 tablespoons cooking oil
1 onion
2 tomatoes
2 red chillies
1 teaspoon garlic-ginger paste
1 inch cinnamon
4 cloves
6 cardamoms
1 tablespoon curry powder
1 tablespoon beef seasoning
1/2 cup coconut milk
1/2 cup cooking cream
Salt to taste
Coriander leaves for garnish
4 scotch eggs, for recipe click here

Instructions

Put tomatoes, onion and chillies in a blender/ food processor to make a puree

In a saucepan over medium heat, bring olive oil to boil. Add garlic-ginger paste, cinnamon sticks, cardamoms and cloves. Cook for about 2 minutes, or until soft

Add tomato-onion-chillies puree, beef seasoning and curry powder. Mix well then cover with a lid. Let mixture cook on medium low heat until tomatoes are well cooked, about 6-8 minutes

Add the coconut milk and cooking cream. Let mixture cook for another 5 minutes. Add coriander leaves and  gently fold in the scotch eggs. Make sure they are well coated on all sides

Let mixture cook for another minute or two

Serve as desired

Enjoy

 

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