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Kofta Curry

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Why I Love This Recipe

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 You'll Need

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


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).

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