Sunday, 17 June 2012

Kofta Meatball Curry- known dish, unknown experience...

This is the second attempt to make this delicious Indian dish. If you enjoyed the recipe I posted in March, you should also try this one. It could be good opportunity to observe how spices can change the taste of the dish. Here is another recipe for Kofta Curry: same main ingredients, same preparation method, but totally different experience for your taste buds.  (Recipe by Chef Clary Wilson)
Ingredients for Koftas (meatballs)
300g lean minced beef/ lamb/ goat/ chicken
1 tsp kebab masala
1 egg
½ tsp salt
½ tsp ginger powder
½ tsp garlic powder
1 tsp garam masala
1 tsp tandoori masala
½ tsp black pepper
¼ medium sized onion- chopped finely
1 Tbsp coriander- chopped finely


Mix all the ingredients in a large bowl and marinade for a while. When the mixture absorbs the flavours, make walnut size meatballs and pre-bake them in the oven (at 180C) until light brown. It will help to preserve the shape of the koftas and prevent them from falling apart when dropped into the curry sauce.



Ingredients for the sauce:
50 ml canned tomatoes
150 ml onion sauce (or 1 medium sized onion- chopped finely)
½ green chilli chopped finely
1 tsp tandoori masala
½ tsp ginger powder
½ tsp garlic powder
½ tsp garam masala
½ tsp salt
1 Tbsp coriander- finely chopped
2 Tbsp natural yoghurt
2 Tbsp vegetable oil
Ketchup- to taste

Put tomatoes, yoghurt, chilli, coriander and dry spices in a bowl and mix together to make a paste.
Heat up the oil in a large heavy-based pan. Fry the onion sauce and prepared paste, gradually adding a table spoon at a time and mixing together until the sauce turns lightly brown.  (If you are using chopped onion instead, fry it gently until soft and light brown before mixing the paste in).
Drop pre-baked meatballs into the sauce and shake the pan. Do not stir as it may break the koftas. Keep the lid on and simmer for 25-30 minutes on low heat. Few minutes before taking the dish off the heat add some ketchup to sweeten the sauce and garnish with fresh coriander. Serve with rice or Indian flat breads. Enjoy!







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