‘When you finally go back to your old hometown, you will realise it is not the home that you missed but your childhood.’
The summer of 2020 is different. I do not get to go back home to be with my parents nor do I get a chance to catch up with family and nieces and nephews from all over. It’s sad! This is the only time of the year you get to really put up your feet, relax, eat good food cooked by our dear house help of more than 25 years, have late night gossip sessions, watch movie after movie. In short, have a blast!
This dish is so close to my heart. It just takes me back to my childhood. I remember so vividly – being a part of such a big family, mummy used to buy beef, mince it at home and make this curry. Well, this was one way in stretching the mince so that all could have a good meal. Mummy also used to make a good meat loaf, cut out thin slices and serve us all.I cannot forget all these cherished memories. There are a lot of stories to tell when you peel back the layers.
I hope this recipe will bring you much joy and happiness.
For the Kofta:
- Mutton mince -1/2 kg
- Ginger- garlic paste -1 tbsp
- Green chillies -2 small
- Coriander powder – 1 tsp
- Garam masala / meat masala -1tsp
- Turmeric powder-1/2 tsp
- Pepper powder-1/2 tsp
For the Curry:
- Onions thinly sliced -2
- Green chillies slit -2-3
- Curry leaves – a few
- Ginger- garlic paste -1 tsp
- Meat masala powder- 1 tbsp
- Coriander powder -1 tsp
- Coconut milk -1cup ( second milk)
- Thick coconut milk -3/4 cup
- Coconut oil
- Salt to taste
- Small onion sliced -6-7
- Curry leaves -a few
- Wash and clean the mince. All the water should be drained out.
- In you blending jar take all the ingredients for the Kofta and blend on high speed for about 10 seconds.
- Shape into Koftas and keep aside.
- In a kadai, heat some oiland fry the sliced onions till brown.
- Add the slit green chillies and curry leaves.
- Add the spice powders and sauté well.
- Add 1/2 cup of water and cover till oil pockets can be seen on top.
- Add 1 cup of coconut milk and bring to a boil. Place the koftas carefully and add salt to taste.
- Do not use a spoon.
- Turn the flame to medium, cover with a lid and let the koftas cook for 10-15 minutes. Do not stir.
- Once the koftas are done, add the thick coconut milk.
- Let the whole curry come to a boil and switch off the flame.
- In a little oil, fry sliced shallots till golden brown along with the curry leaves. Pour on top of the Kofta curry and serve hot with steamed rice.
- You can use beef, mutton or chicken mince for this dish.
- The number of chillies can be increased or decreased – depending on your spice quotient.
- If using readymade coconut milk, 1 tetrapack should do
- You can thin down the coconut milk by adding water or milk .
- This quantity make around 15 koftas and serves 6-7 adults .
- Potato or sweet potato cubes too can be added to the curry.
- This can be served with steamed rice.
Till my next post ,
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