Guest guest Posted February 16, 2005 Report Share Posted February 16, 2005 Hello everyone, I have been trying a few different recipes for kofta curry. The idea of kofta curry sounds really good but what I keep ending up with is a curry that tastes bitter and yuck. The recipes i've used contain ground onion, various spices and some call for coconut milk others for tomatoes. Can anyone suggest a better gravy recipe that complements vegetable kofta's better than ones using ground onion? Thanks, Karimah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2005 Report Share Posted February 16, 2005 the trick with the ground onions is that they should be browned slowly carmelizing them " Karimah J. " <ummsafiyah15 wrote: Hello everyone, I have been trying a few different recipes for kofta curry. The idea of kofta curry sounds really good but what I keep ending up with is a curry that tastes bitter and yuck. The recipes i've used contain ground onion, various spices and some call for coconut milk others for tomatoes. Can anyone suggest a better gravy recipe that complements vegetable kofta's better than ones using ground onion? Thanks, Karimah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2005 Report Share Posted February 16, 2005 Hi Karimah, You can also try koftas in a tomato sauce. Here is the recipe. 2 tablespoons olive oil 1 tablespoon butter 2 bay leaves 1/2 teaspoon yellow asafetida powder (hing) ( I use hing in place of onions) 4 cups tomato puree 1 teaspoon dried basil 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 1/2 teaspoons sugar Heat the oil and butter together in a saucepan over moderate heat. When hot, drop in the bay leaves and saute for 1 minute or until fragrant. Sprinkle in the yellow asafetida powder, and fry momentarily. Sir in the tomato puree and basil. Raise the heat, bring to the boil, reduce the heat and simmer for 10 minutes or until a little reduced. Add the salt, pepper and sugar, remove from the heat and keep warm. You will want to soak your koftas in the sauce 10 minutes before serving time to allow them to fully soak and become plump and succulent. They are great on a bed of steaming hot rice or couscouc as part of a main meal. They also work well as an accompaniment. Enjoy. " Karimah J. " <ummsafiyah15 wrote: Hello everyone, I have been trying a few different recipes for kofta curry. The idea of kofta curry sounds really good but what I keep ending up with is a curry that tastes bitter and yuck. The recipes i've used contain ground onion, various spices and some call for coconut milk others for tomatoes. Can anyone suggest a better gravy recipe that complements vegetable kofta's better than ones using ground onion? Thanks, Karimah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2005 Report Share Posted February 17, 2005 Ok, this may be a silly question, but what exactly is a kofta? Gina Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2005 Report Share Posted February 18, 2005 Hi Gina, Kofta is sort of a vegetarian meatball made from cauliflower and cabbage (cooked and mashed) and then mixed with chickpea flour and shaped into balls and fried. Yankee Dyke <yankeedyke wrote: Ok, this may be a silly question, but what exactly is a kofta? Gina Quote Link to comment Share on other sites More sharing options...
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