Indian

Brown bread koftas in coriander and coconut curry

Name: Brown bread koftas in coriander and coconut curry recipe
Yield: 2
Cuisine: /indian
Ingredients: 80ml vegetable oil; 1 onion, finely chopped; 2 small tomatoes, finely chopped; 1 tsp ground coriander; 1/2 tsp garam masala; 25g fresh coriander leaves and stalks, plus extra leaves to serve; 4 garlic cloves; 10g ginger; 1/2 small green chilli (optional), plus extra sliced to serve; 40g coconut cream, plus extra to drizzle; 5 slices wholemeal bread (about 160g), crusted removed, finely blitzed; 40.00 ml besan (chickpea) flour; 80g Greek-style yoghurt; Pinch of bicarb soda; 40.00 ml vegetable oil

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P62 BROWN BREAD KOFTAS IN CORIANDER & COCONUT CURRY

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by Anjum Anand

Writer

Sep 20, 2022

"This curry is based on one that is regularly made with leftover bread – here I have made little bread koftas that have a wonderful texture and soak up the sauce without becoming soggy or heavy. I have added some coconut into the regular mix to give the curry some added body." – Anjum Anand

1/3 cup (80ml) vegetable oil
1 onion, finely chopped
2 small tomatoes, finely chopped
1 tsp ground coriander
1/2 tsp garam masala
25g fresh coriander leaves and stalks, plus extra leaves to serve
4 garlic cloves
2cm piece (10g) ginger, peeled, chopped
1/2 small green chilli (optional), plus extra sliced to serve
40g coconut cream, plus extra to drizzle

Brown bread koftas

5 slices wholemeal bread (about 160g), crusted removed, finely blitzed
2 tbs besan (chickpea) flour
80g Greek-style yoghurt
1/2 tsp garam masala
Pinch of bicarb soda
2 tbs vegetable oil

Method

1.

For the bread koftas, place all ingredients in a bowl. Add 2 good pinches of salt flakes. Mash together with your hands until evenly combined. Set aside.
2.

To make the curry, heat half the oil in a large deep frypan over medium heat. Add onion and cook for 6-8 minutes until softened. Stir in tomato, ground coriander, garam masala and 1/2 tsp salt flakes. Cook for a further 6-8 minutes until softened.
3.

Meanwhile, place coriander stalks and leaves, garlic, ginger, chilli (if using) and 1 tbs water in small food processor and whiz to a paste. Add to the pan and simmer for 10 minutes or until you see droplets of oil on the edges (this lets you know the masala is cooked). You may need to add some extra water.
4.

Meanwhile, roll 1 tbs-sized balls of kofta mixture. Heat remaining 2 tbs oil in a large frypan over medium heat. Add koftas and cook, turning, until golden brown, then add to the curry along with the coconut cream and 1/4 cup (60ml) water. Stir gently and simmer for 5-6 minutes until cooked through. The sauce should be like thick cream. Season and serve with extra coconut cream, sliced green chilli and coriander leaves.