KOFTA CURRY

 

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Backstory

This recipe comes from Malaysia with an Indian influence

We found this recipe in The Malaysian Cookbook No2, which we purchased in Kuala Lumpur, Malaysia

Ingredients

  • Ingredients for Kofta:
  • 2 pounds minced meat (pork or beef)
  • 8 cloves garlic, minced
  • 2 cup bread crumbs
  • 4 inches fresh ginger, minced
  • 2 teaspoons dried chilies (optional)
  • 2 eggs, beaten
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable oil for frying
  • Ingredients for gravy:
  • 2 teaspoons coriander
  • 2 tablespoons Madras curry powder or to taste
  • 8 cloves garlic, sliced
  • 2 large onions, chopped
  • 1 pint stock
  • 2 large tomatoes, chopped
  • 1 pint plain yoghurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place all ingredients for Kofta in a medium bowl.
  • Mix thoroughly.
  • Take handfulls of the mixture and form into large meatballs.
  • In a large non-stick frying pan or wok heat the oil.
  • When oil is hot fry koftas until golden brown on all sides.
  • To make gravy:
  • Heat 1 tablespoon oil in wok or deep frying pan, and sauté onions and garlic until onions are soft.
  • Add tomatoes, coriander, curry powder and yoghurt; simmmer covered for 12 to 15 minutes. DON'T let it boil.
  • Serve over Nasi Kuning (See our recipe for Nasi Kuning).

Categories: Asian  Dinner 
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