Malai Kofta Curry: worldly charm
Posted in the Food Forum
#1 May 23, 2013
Kofta (see section Name for other names) is a Middle Eastern, South Asian and Balkan meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Pakistan, Turkey and Iran, koftas are usually made of beef, lamb, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them.
The meat is often mixed with other ingredients such as rice, bulgur, vegetables, or eggs to form a smooth paste. Koftas are sometimes made with fish or vegetables rather than red meat, especially in India (source: Wikipedia).
Here is a nice White Cream Malai Kofta Curry recipe from India:
Paneer (meatballs can be substituted), mawa, corn flour, cashews, raisins, cardamom, cream, curd (coconut milk can be substituted), coriander, cumin, garam masala, ginger, muskmelon seeds, red chili powder, cilantro butter, salt and pepper to taste
1. mix paneer, mawa, and flour together to make balls
2. stuff balls with cashews, cardamoms, and raisins
3. fry balls in oil
4. make paste with cashews, muskmelon seeds, and garam masala
5. preheat a pan and add oil; add cumin, ginger, red chili, curd, and paste from step #4; add more cashews; add cream and more garam masala; cook until oil begins to separate from the mixture
6. add water and coriander to mixture until mixture thickens and smoothens like a gravy
7. add balls to gravy
8. simmer and serve with cilantro
[Source: NishaMadhulika.com ]
This fun and zesty Eastern dish nicely reflects the comfort-based marketability of couture-ideal Hollywood (USA) movies such as "Soul Food" (1997).
Are they printing movie posters on hemp/recycled paper yet?
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