Curry Kababs
These rich and savory kababs are crafted from hard-boiled egg yolks, fresh breadcrumbs, and aromatic curry powder, creating a uniquely textured appetizer. The mixture is bound with butter and deep-fried in ghee until golden brown, resulting in a crisp exterior and a melt-in-your-mouth interior. A classic Parsi delicacy that transforms simple pantry staples into an elegant side dish or snack.
Ingredients
- 10 yolks Hard-boiled egg yolks (From 10 boiled eggs. Use whites for another recipe.)
- 4 teaspoons Fresh breadcrumbs (Heaping teaspoons. Use the soft inner crumb of the bread.)
- 4 teaspoons Curry powder (Heaping teaspoons. Adjust to taste if preferred.)
- 2 teaspoons Butter (Plus more as needed for binding. Use firm butter.)
- 1 teaspoon Salt (Originally 1 tola (approx 11g), which may be too salty for modern tastes. Start with 1 teaspoon and adjust.)
- 1 cup Ghee (Quantity estimated for deep frying.)
Instructions
- 1Boil the eggs until hard-boiled. Peel them and separate the yolks from the whites. Discard whites or save for another use.
- 2In a mortar or mixing bowl, combine the egg yolks, breadcrumbs, curry powder, salt, and 2 teaspoons of butter. Mash and mix everything thoroughly until fine and uniform.
- 3Knead the mixture. It should be firm enough to hold its shape. If the mixture is too dry or crumbly, add small amounts of additional butter gradually until it binds together into a firm dough. Form the mixture into small, round balls (kababs).
- 4Heat ghee in a kadhai (wok) or deep frying pan over medium heat. Once the ghee is hot, carefully add the kababs and fry them until they are golden brown and crispy on the outside. Remove and drain on paper towels before serving.