The Big Boys Curry Book
Kofta Sauce 1
Kofta are meatballs. Typically they are made from ground meat and spices, grilled andthen braised in a rich creamy sauce.This is a sharp tangy sauce that I developed for barbecues where you want strong flavours. For a richer version try Kofta Sauce #2
- 1/2 Onion chopped very fine
- 2 cloves Garlic chopped fine
- 1 tblspn ghee
- 4 cloves
- 4 crushed green cardamon
- 1 tspn onion seed
- 1 1/2 tspn cummin seed
- 1 tblspn Basic Curry Powder mixed with water to form a thin paste, (make prior to starting)
- 6 fl oz good thick yoghurt
- 3 fl oz double cream
- Salt and pepper to taste
- Heat ghee, onions and garlic gently in a pan with a lid to ÂsweatÂ the onions, (about 5 minutes.) This process should make them translucent and soft without burning.
- Add the 4 whole spices to pan and continue to sweat for another 5 minutes.
- Add curry paste and stir gently for 3 minutes, stirring constantly to prevent sticking. Add additional small amounts of water to assist in prevention of sticking if necessary. The idea is to cook the spices, not burn them.
- Allow mixture to cool for 10 minutes.
- Add the yoghurt and heat gently. Keep cooking until the yoghurt separates and then cook a while longer, about 10 minutes. Do not allow to stick.
- Allow to cool until needed. You can at this point (when cooled a little,) liquidise the sauce to create a smooth version, or leave it with texture. If you donÂt have a liquidiser, push the sauce through a sieve.
- When ready to serve, add salt and pepper to taste and add the cream. Heat the sauce gently for 5 minutes and serve.