Indian Easter Curry (Nargisi Kofta)

1. Combine the mince, beaten egg, 1 tsp Shemin’s Indian Curry Paste, the finely chopped small onion, 2 tsp Shemin’s Garam Masala, gram flour and salt to taste. Divide the mixture into four equal portions and take one portion of mince and wrap it evenly around one of the hard-boiled eggs. Repeat with the remaining mince and eggs to make four koftas.
2. Heat the oil in a deep frying pan over a high heat. When hot turn the heat down to medium. Gently deep-fry the koftas for 5-6 minutes until golden brown. Remove with a slotted spoon and place on a tray lined with kitchen paper to drain. If you want to bake these koftas, place them on a greased baking tray and bake in a pre-heated oven at 200’C for 30-35 minutes or until cooked.
3. Heat the oil in a medium saucepan and fry the onions for 7-8 minutes until light brown in colour. Add the rest of Shemin’s Indian Curry Paste with a splash of water and cook for 4-5 minutes. Add the tomatoes and simmer the curry sauce for about 20 minutes. Add the rest of the Garam Masala, single cream or yoghurt, and chopped coriander. Season to taste.
4. Serve in a bowl with rice, the curry sauce and a kofta cut in half on the top. Garnish with chopped coriander.