It never cross my mind that I would consider preparing an Indian dish since I have this misconception that they are either spicy or fried. Nevertheless, it was a rather interesting experience to try it in responding to Alvin @ Chef and Sommelier for Asian Food Festival - Indian Subcontinent.
The word "kofta" basically means meatball. This Kofta curry is inspired by Cass and I would like to introduce this healthy recipe with non fried kofta, yogurt instead of using coconut milk and all kind of flavorful spices (not spicy). My family do love it even though most Malaysian would prefer curry with spicy flavour. Never try never know. What are you waiting for? ^^
Kofta Curry is perfect to serve with saffron rice.
Kofta Curry and Saffron Rice 肉丸番茄咖哩伴藏红花饭
300g chicken mince + 100g tofu
1 onion, peel and finely chopped
2 garlic cloves, peel and crushed
1tsp ground ginger
1tsp chilli powder
1tsp turmeric powder
2tbsp corn flour
1 egg, beaten
Method: Mix all the ingredients. Divide into 16 equal portion and shape into small ball.
1 onion, chopped
3 garlic cloves, crushed
1tbsp ginger, chopped
6 cardomon pods
1tsp corinander seeds
1 tsp chilli powder
1/2 can of tomatoes paste
1/2 tbsp olive oil
- Heat pan and add oil, add the onions to stir fry till golden brown. Pour in half of the stock, stir in the spices and cook gently for 2 -3 minutes. Add the tomatoes and yogurt and stir in gently over a low heat. Add the remaining stock, stir and covered to heat through until it reaches simmering point.
- Add the meatballs, cover and simmer gently for about 25 minutes until cooked through. Stir occasionally to prevent the sauce sticking. If necessary, add more stock or water as the sauce will reduce considerably. Sprinkle with chopped coriander and serve with Saffron rice, if wished.
C) Saffron Rice (Rice cooker version)
1/2 tsp saffron
1 onion, chopped
1 cup Basmatic rice
1tsp garlic, chopped
1tsp black pepper
2 cups water
1tbsp chicken powder
1tbsp olive oil
- Put the saffron threads in a bowl and add 1 tablespoon of boiling water. Leave to soak for 20 minutes.
- Heat the olive oil in a pan, add onions to fry till golden brown, put in salt, chicken powder, all the spices and water (except saffron and raisin) stir well.
- Pour (2), saffron and its soaking liquid and raisin over the rice.
- Cook rice in rice cooker, done.