Scotch eggs in creamy coconut sauce

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


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


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



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