Coconut kofta curry (nadia bara tarkari) Recipe

Cooking Directions

• STEP 1.In a bowl, mix grated coconut, gram flour, ginger-garlic paste, red chili powder, turmeric powder, and salt to form a dough.
• STEP 2.Shape the dough into small balls and deep fry them until golden brown.
• STEP 3.In a separate pan, heat oil and add cumin seeds, bay leaf, and cinnamon stick. Saute until fragrant.
• STEP 4.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 5.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 6.Add coconut milk and water to adjust the consistency of the curry. Bring it to a boil.
• STEP 7.Gently add the fried coconut koftas to the curry and simmer for 5-7 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan.

Cooking Tips

• Make sure the kofta dough is not too dry or too wet. Adjust the consistency by adding more gram flour or water if needed.
• To make the koftas more flavorful, you can add finely chopped onions, green chilies, and fresh coriander leaves to the dough.
• For a healthier version, you can also bake the koftas instead of deep frying them.

Storage and Serving

• Leftover coconut kofta curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the coconut kofta curry with steamed rice, naan, or roti for a complete meal.