Scotch Egg Curry
If you’ve never tried Scotch eggs with an Indian-inspired twist, you need to try our Scotch Egg Curry. The definition of Fakeaway comfort food, this crunchy egg-topped dish is sure to warm you right up. We’ve blended together butternut squash and store cupboard staples to make a mild sauce that’s rich with flavour and gets you on your way to 5-a-day. Don’t knock it until you’ve tried it!
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NutritionPer Serving
- Calories216
- Carbs8.7g
- Protein25g
- Fat8.4g
- Saturates2.9g
- Sugars5g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Chances are you’ve never tried a curry quite like this one. Inspired by the Indian dish ‘Nargisi Kofta’, we’ve found a way to make oven-baked Scotch eggs served over curry sauce a slimming-friendly Fakeaway wonder.
The traditional recipe starts with a beef kofta kebab mixture, wrapped around a hard-boiled egg and served with curry sauce. Our version is a little bit different! We’ve recreated restaurant-style flavours in our sauce with a nifty blend of butternut squash, tomato puree and stock – with a little help from herbs and spices you’re likely to have in your store cupboard.
To give our Scotch eggs a crispy coating without layering on the calories, we’ve wrapped our eggs in a mildly-spiced lean beef mince mixture. The coating can be really sticky, so you’ll want to wet your hands before it’s time to assemble – it will be so much easier for you to shape them into smoother, well-rounded bites.
Wrapped and baked, they’ll go from oven to plate in around 20 minutes. They’re a delight served with a fragrant portion of Pilau Rice. Psst! A side plate of Sweet Potato Pakoras is never a bad idea when you feel like pushing the boat out.
What diets is this Scotch Egg Curry suitable for?
Scotch Egg Curry can be enjoyed on dairy-free diets, as long as you substitute the yoghurt for suitable alternatives.
You can use a gluten-free beef stock cube to make Scotch Egg Curry suitable for gluten-free diets.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Scotch Egg Curry?
We’ve used a combination of simple ingredients to make our Scotch Egg Curry, so you shouldn’t need to worry about buying anything special.
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‘Who would have thought scotch egg would go with curry but it works beautifully really enjoyed making it and loved it’
How many calories are in this Scotch Egg Curry?
There are 216 calories per portion in this Scotch Egg Curry, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Scotch Egg Curry is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C and line a baking tray with non-stick baking parchment. Place the eggs in a pan of boiling water and simmer for 6 minutes. When they are cooked, drain and place in a bowl of iced water. Leave to cool.
Step 2
In a bowl, add the beef mince, red onion, garlic powder, garam masala, chilli powder, coriander and turmeric. Season with a little salt and pepper. Mix well, and then roughly divide into four sections within the bowl. Leave to one side.
Step 3
Spray a saucepan with low-calorie cooking spray and add the red onion. Fry for 3 minutes. Add the garlic and ginger and continue to fry for a further 2 minutes. Add the garam masala, turmeric and chilli powder and fry for 1 minute; allow the flavours of the spices to become fragrant.
Step 4
Crumble in the stock cube and add the tomato puree, boiling water, and butternut squash stir and bring to the boil. Lower the heat and simmer for 15-20 minutes, until the butternut squash is soft.
Step 6
Peel the eggs carefully. Take a fourth of the beef mixture and press flat in the palm of your hand. Place an egg in the centre and enclose the egg in the beef mixture. Press and roll tightly round the egg and roll into a smooth ball. Place onto the baking tray and repeat with the remaining eggs.
Step 6
Spray with low-calorie cooking spray and pop into the oven for 20 minutes. Turn them halfway to get an even colour all round.
Step 7
Once the butternut squash is cooked, remove the pan from the heat. Blitz with a stick blender until smooth – we left ours with a little bit of texture, but it’s up to you how smooth you’d like the sauce. Stir through the Greek yoghurt and chopped coriander.
Step 8
Remove the eggs from the oven. Add the sauce to your serving plates and add an egg on top of the sauce. Serve with a little extra coriander (optional) and your choice of accompaniment.
What could I serve with this Scotch Egg Curry?
Scotch Egg Curry goes really well with any of these slimming-friendly accompaniments:
How do you know when Scotch Egg Curry is cooked?
You’ll know this Scotch Egg Curry is nearly ready when the scotch eggs are cooked through and crispy on the outside. This will take around 20 minutes in the oven.
When they’re good to go, serve each one over a portion of the veggie-filled, homemade curry sauce.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and remained at that temperature for 2 minutes.
How long can you keep Scotch Egg Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Scotch Egg Curry in the fridge for approximately 3 days or so.
Can I freeze Scotch Egg Curry?
Yes, you can freeze our Scotch Egg Curry! You’ll need to freeze it as soon as it is cold enough in a container or bag that is suitable for freezing.
Don’t forget to add a label telling you what it is and the date it was added to the freezer. It makes keeping track of what you need to use up so much easier.
How do I reheat Scotch Egg Curry?
If you’re heating Scotch Egg Curry from chilled, place it in a microwave-proof container with a loosely-fitting lid. Heat it up for 4-7 minutes until piping hot.
When you’re reheating Scotch Egg Curry from frozen, make sure you allow it to defrost thoroughly ahead of time. Heat it up (covered) in the microwave for 3-5 minutes, stirring. Continue cooking for a further 5-7 minutes until piping hot.
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Scotch Egg Curry
Our Indian-inspired Scotch Egg Curry is the definition of Fakeaway comfort food. Don't knock it until you've tried it!
-
Prep Time
20 MINS
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Cook Time
35 MINS
- KCals 216
- Carbs 8.7G
Instructions
- Preheat the oven to 180°C and line a baking tray with non-stick baking parchment. Place the eggs in a pan of boiling water and simmer for 6 minutes. When they are cooked, drain and place in a bowl of iced water. Leave to cool.
- In a bowl, add the beef mince, red onion, garlic powder, garam masala, chilli powder, coriander and turmeric. Season with a little salt and pepper. Mix well, and then roughly mark into four sections within the bowl. Leave to one side.
- Spray a saucepan with low-calorie cooking spray and add the red onion. Fry for 3 minutes. Add the garlic and ginger and continue to fry for a further 2 minutes. Add the garam masala, turmeric and chilli powder and fry for 1 minute; allow the flavours of the spices to become fragrant.
- Crumble in the stock cube and add the tomato puree, boiling water, and butternut squash stir and bring to the boil. Lower the heat and simmer for 15-20 minutes, until the butternut squash is soft.
- Peel the eggs carefully. Take a fourth of the beef mixture and press flat in the palm of your hand. Place an egg in the centre and enclose the egg in the beef mixture. Press and roll tightly round the egg and roll into a smooth ball. Place onto the baking tray and repeat with the remaining eggs.
- Spray with low-calorie cooking spray and pop into the oven for 20 minutes. Turn them halfway to get an even colour all round.
- Once the butternut squash is cooked, remove the pan from the heat. Blitz with a stick blender until smooth – we left ours with a little bit of texture, but it's up to you how smooth you'd like the sauce. Stir through the Greek yoghurt and chopped coriander.
- Remove the eggs from the oven. Add the sauce to your serving plates and add an egg on top of the sauce. Serve with a little extra coriander (optional) and your choice of accompaniment.
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Recipe notes
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2 comments
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LindseySunday 27th November 2022
Hi, do you think the scotch egg could be cooked in the airfryer? If so what temperature & how long would you cook them for please?
HollyMonday 28th November 2022
Hey Lindsey, yes you could cook the scotch eggs in an air-fryer we have a recipe conversion guide HERE to help!
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