Kofta With Curry Sauce And Cucumber Recipe
Ingredients
| 750 g / 1 1/2 lb trimmed leg or neck end of pork, minced | ||
| Chilli powder | 1/4 Teaspoon | |
| Turmeric | 1 1/2 Teaspoon | |
| Cardamom | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cm / 1/2 inch piece fresh ginger root, chopped | ||
| 1 tbsp besan flour or soya flour | ||
| 2 tsp finely chopped coriander leaves | ||
| 1 tsp finely chopped parsley prigs | ||
| Cucumber | 250 Gram, quartered | |
| Safflower oil | 2 Tablespoon (Curry sauce) | |
| 250 g / 8 oz onions, very finely chopped | ||
| Garlic | 1 Clove (5gm), crushed (Curry sauce) | |
| 2.5 cm / 1 inch piece cinnamon stick | ||
| Cloves | 4 (Curry sauce) | |
| Ground coriander | 2 Tablespoon (Curry sauce) | |
| Ground cumin | 2 Tablespoon (Curry sauce) | |
| Chilli powder | 1/4 Teaspoon (Curry sauce) | |
| Bay Leaf | 1 (Curry sauce) | |
| Salt | 1/2 Teaspoon (Curry sauce) | |
| 250 g / 8 oz potatoes, grated | ||
| 500 g / 1 lb ripe tomatoes, skinned and seeded, or 250 g canned whole tomatoes | ||
Directions
GETTING READY
1) Preheat a large browning dish for 5 to 7 minutes (or for the maximum time allowed in the manufacturer's instructions).
MAKING
2) In the preheated dish, heat oil and cook onion, uncovered, in a microwave for about 5 minutes on high, stirring occasionally, until the onions are translucent and lightly browned.
3) Mix in garlic, cinnamon stick, cloves, coriander, cumin, chilli powder, bay leaf and salt and again cook on high for 30 seconds.
4) Stir in potatoes, tomatoes and 45 cl (3/4 pint) of water and cook the sauce, covered for 20 minutes on high, stirring occasionally. If the dish is covered with a plastic film, allow a small corner open to give vent to steam.
5) In the meantime, in a bowl, mix together chilli powder, turmeric, cardamom, salt, ginger and flour.
6) Mix in chopped coriander and parsley.
7) Figure the mixture into 16 sausage shapes or balls and keep aside.
FINALIZING
8) Once the sauce ingredients are cooked, process them in a food processor or blender to make a puree.
9) Strain the puree through a sieve and then pour the sauce back to the dish.
10) Place the kofta in the dish and then microwave, covered for 5 minutes on high.
11) Redistribute kofta, exchanging those round the edges with those in the centre.
12) Apply sauce over kofta and then cook on high for 2 minutes.
13) Mix in cucumber pieces and microwave for 1 minute more.
SERVING
14) Serve hot.
1) Preheat a large browning dish for 5 to 7 minutes (or for the maximum time allowed in the manufacturer's instructions).
MAKING
2) In the preheated dish, heat oil and cook onion, uncovered, in a microwave for about 5 minutes on high, stirring occasionally, until the onions are translucent and lightly browned.
3) Mix in garlic, cinnamon stick, cloves, coriander, cumin, chilli powder, bay leaf and salt and again cook on high for 30 seconds.
4) Stir in potatoes, tomatoes and 45 cl (3/4 pint) of water and cook the sauce, covered for 20 minutes on high, stirring occasionally. If the dish is covered with a plastic film, allow a small corner open to give vent to steam.
5) In the meantime, in a bowl, mix together chilli powder, turmeric, cardamom, salt, ginger and flour.
6) Mix in chopped coriander and parsley.
7) Figure the mixture into 16 sausage shapes or balls and keep aside.
FINALIZING
8) Once the sauce ingredients are cooked, process them in a food processor or blender to make a puree.
9) Strain the puree through a sieve and then pour the sauce back to the dish.
10) Place the kofta in the dish and then microwave, covered for 5 minutes on high.
11) Redistribute kofta, exchanging those round the edges with those in the centre.
12) Apply sauce over kofta and then cook on high for 2 minutes.
13) Mix in cucumber pieces and microwave for 1 minute more.
SERVING
14) Serve hot.
Chef
