| Ingredients used in Coconut Kofta Curry |
| • Coconut (grated ) - 1 cup. |
| • Shahi jeera - 1/2 tea spoon. |
| • Onions - 1 number. |
| • Salt - to taste. |
| • Ginger garlic paste - 1 tea spoon. |
| • Turmeric powder - 1/2 tea spoon. |
| • Tomato puree - 1/2 cup. |
| • Coriander powder - 1 tea spoon. |
| • Chilli powder - 1 tablespoons. |
| • Coconut powder - 1 tea spoon. |
| • Besan - 2 tablespoons. |
| • Oil for deep fry - as required. |
| • Coconut milk - 1/4 cup. |
| • Coriander leaves - 1/2 bunch. |
| Method: |
- For making gravy heat oil in a pan add shahi jeera, chopped onions, salt saute it till the onions are slightly brown color.
- Add ginger garlic paste, turmeric powder, cook it till raw flavor is gone. Add tomato puree, chilli powder, coriander powder, coconut powder let it cook for 5 minutes with the lid on.
- In a mixing bowl add grated coconut, chilli powder, salt, coriander powder, ginger garlic paste, turmeric powder for binding add besan.
- Mix it well and make it into a koftas.
- Heat oil in a pan and deep fry the koftas till it get brown color.
- Add ½ glass of water to gravy and boil it for 2 minutes then add coconut milk.
- Then add fried koftas and boil for a few more minutes.
Garnish with coriander leaves Serve this with Rice, roti or chapati.
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