Chefs from Bhojohori Manna, a Kolkata-based chain, do a traditional Bengali take on Scotch Egg at Hyatt Regency Delhi.
2 eggs, boiled for 10 minutes
1 egg, beaten (for egg wash)
3 tsp mustard oil
4 tsp onion, finely diced
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp red chilli powder
1/2 tsp turmeric
1 tsp tomato, finely chopped
3 tbsp minced mutton
1/2 tsp salt
1 tsp Bengali garam masala (cinnamon, cardamom, clove and mace)
1 cup breadcrumbs
Vegetable oil to deep fry
1 tbsp kasundi (Bengali mustard sauce)
Cut the boiled eggs lengthwise in half and keep aside.
Grind the minced mutton lightly. It need not be too fine. Double-grinded mutton will let out all the fat.
Heat mustard oil and when it changes colour, lower heat and put in the onions. Sweat them for about a minute but don’t brown them. Add ginger and garlic paste, red chilli powder, turmeric and garam masala, and sauté for 2 minutes. Add tomatoes and keep sautéing till blended to a paste. Add the mince and salt, and cook on medium fire for about 10 minutes. Stir continuously and do not cover. Keep cooking till the masala completely blends in with the mince and the raw smell of mutton is gone. Turn up the heat and sauté for a minute or two more, so that there is no moisture. Take off and let it cool slightly.
Now put 1 tbsp of the mince mixture on each half of the eggs. Roll them between your palms and shape the mince so that the egg looks whole again. Dip in the egg wash and crumb twice.
Heat vegetable oil to deep-fry the eggs. The oil should be sufficient to submerge the eggs. Put in the eggs one at a time and fry till light golden. Serve hot with some onion-cucumber salad and a dash of kasundi.
To make kasundi, grind together 1 small raw mango (or juice of 1 lemon), 2 tbsp mustard seeds, 4 green chillies, 2-3 garlic cloves and 1 tsp salt to make a thick sauce.