MAKING:

1. Add 1onion(roughly a cup) to a food processor and process till fine.

2. Add the ground meat, 2 tbsps Garlic paste, 1 tsp of the Chilli & Cumin powder and 1 tsp of Garam Masala.

3. Add salt and pepper to taste, one egg and process till the meat mixture comes together and the onion mixed in well.

4. Using a disposable piping bag and a tip that’s about a cm in diameter, pipe finger lengths onto a baking mat.

5. Using your fingers, shape them and make depression in each finger nail.

6. Add some egg white in each depression and add an almond flake to each to look like a nail.

7. Brush the top of the nail with more egg white, to further secure and prevent discoloring in the curry.

8. Bake in a 350 degree over for 10 – 15 mins, till cooked. Cool and remove.

9.  In a pot, add 1/4 cup oil and sauté the onions.

10.  Add 2 tbsps of Garlic paste and 2 tsps each of Chilli & Cumin powder. Add salt.

11. Add the pureed canned tomatoes and add a I/2 cup of water to your blender to free the left over tomato puree and add this in as well.

12.  Let bubble for a few minutes before carefully adding the as many fingers as you like in the curry and some can be served on the side.

 14. Let cook for another minute or so.

SERVING:

15. Garnish with some Tapioca pearls just before serving to look like pus balls.

16. Enjoy.