Wednesday, 27 November 2013

Kofta Curry

Serves four

Not authentic, but a great curry-in-a-hurry

The Sauce

Finely chop an onion and soften it in a small amount of butter/spread.

Stir in just under an ounce of plain flour (I don't measure it out, either a flattened tablespoon or rounded dessertspoon is about right) and curry powder to taste (I use about three heaped teaspoons of 'mild'), then slowly add while stirring about 3/4 pint of liquid (water is fine, but if you have any apple juice to hand it is richer using up to about half juice), bring gently to the boil and while simmering add a big dessertspoon of chutney (whatever you have or fancy, mango, branston pickle, homemade...). It is nice to peel and grate an apple in to the sauce too. Simmer for about five minutes. I sometimes add half a beef stock-cube, depending on what else I have added.  If it's too thick for your preference, it goes without saying to just add a bit more liquid.

Either add the meatballs while it's simmering, or let the sauce cool to reheat while you quickly make meatballs the next day. I think the flavour improves for leaving it.

I usually serve it with either rice or naan bread


As they are going into a tasty sauce, I make really lazy unseasoned meatballs in the microwave. This takes most of the fat out and you get meatballs which hold their shape in the sauce.

Divide a pound of minced beef into however many meatballs you want to make (I usually chop a slab of mince into quarters, half each quarter, and then split each piece into two to make 16 fair sized meatballs)

Place evenly on a microwaveable dish and microwave for two minutes (this will release a fair amount of fat from the mince, so don't use a shallow plate).

Turn them over (if some of the ones at the centre aren't as cooked, you might also want to swap them with ones at the edges) and cook for probably about another 30-60 seconds.

They should look brown and still be a bit springy. Don't over cook them in the microwave; they are going into a hot sauce and so will continue to cook.

When they are cooked, add to the sauce while you are waiting for the rice or naan bread.

(You can also pour the fat off and add any meat juices to the sauce if you like.)

Things to have with poppadoms

Potato and/or Cauliflower Curry

Spaghetti and Meatballs

Chilli Prawn Curry

Spicy Prawn Salad

Spicy Chicken Drumsticks

Stuffed Peppers

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

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