Mamta's Kitchen

Fish Scotch eggs 2

Fish Scotch eggs 2

Mamta Gupta

This recipe is based on Gill Cox's recipe; Fish Scotch Egg 1, with Curried Mango and Lime Mayonnaise. It is easy to make and is suitable for people who do not eat meat, but eat eggs and fish.You will note that egg yellow is well cooked here. It is because most people in India do not like runny eggs. If you like, you can use half boiled eggs. Makes 4.

Ingredients

  • 4 eggs

  • 300 gm. smoked mackerel, haddock or sole

  • 1-2 green chillies, very finely chopped

  • 1/2 tsp. salt

  • 1 whole egg

  • 2 tbsp. mayonnaise

  • Juice of 1/2 lemon

  • 1 tbsp. coriander leaves, finely chopped

  • 2 heaped tbsp. besan or Bengal gram flour

  • 1 large slice of bread, crumbed

Instructions

  1. Boil eggs for 10 minutes and cool under running water. Keep aside.

  2. Place everything else in a food processor and blitz. If you do not have a food processor, you can mash everything well by hand too, and make a dough like consistency.

  3. Keep in the fridge for a couple of hours. This helps to set it, as well as mixes the flavours,

  4. Peel eggs.

  5. Divide fish mix into 4 and make balls.

  6. Spread each portion into a 1 cm. thick oblong.

  7. Put one egg in the centre of each, and mould the fish mix around each egg to enclose the egg completely in it.

  8. Refrigerate for an hour or so

  9. Deep fry gently to golden colour or bake in hot oven.

  10. Serve hot or cold, with chutney or sauce of choice.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13659]


Content copyright ©2001-2019 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2019 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to webmaster@mamtaskitchen.com