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Kofta, Curried (M/P, TNT)
Source: Self
Serves: 4

4 fresh long green chillies, seeded
2cm (1") piece ginger, peeled and grated
1 onion finely chopped
1/2 tsp. ground black pepper
2 fresh coriander plants or cilantro
700g minced beef, chicken, or fish
1 egg
2 tbsp. vegetable oil
2 onions, thinly sliced
3 tbsp. curry paste
1 stick cinnamon
1 stalk lemongrass, crushed
8 fresh curry leaves
1 450g can of chopped tomatoes
Steamed Indian Basmati rice

Combine chillies, ginger, onion, pepper, and 1 coriander plant in a food processor and blend well until a paste forms.

Now combine minced meat, chicken or fish, egg, and salt to taste in a bowl and mix well.

Stir in blended paste and form into egg shaped patties and place on a tray. Cover and refrigerate for 1 hour.

Heat oil in pot and fry onion slowly until golden. Add all remaining ingredients except tomato and cook over low heat until well combined. This takes about 10 minutes. Add tomatoes and juice, remaining chopped coriander plant and cook over medium heat for a further 10 minutes.

Now add the kofta and cover leaving to set. Turn the heat down to low. Do not stir as the koftas will break up. Shake the pan or use a chopstick as I do pushing gently against the kofta to make sure that they do not stick to the bottom of pan.

Add enough water very slowly to reach the consistency you like (we like it dry so I add about 1/2 cup water) and continue cooking over low heat for 25 minutes or until the oil rises to the surface.

This is now ready to serve.

Poster's Notes:
This is my signature curry dish, which was adapted so it could used for chicken, beef, or fish. It is better made the day before you wish to serve it as curries always need time to settle and for the spices to infuse.

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A