Beef kofta curry/ kola urundai curry/ Beef meatballs curry in Tamil/பீப் கோலா உருண்டை குழம்பு
Kofta means meatballs in the Indian language and in this recipe beef meatballs are cooked in a spicy curry, rich and creamy with the addition of yogurt. Enjoy the curry with rice, roti or chappati, naan, pasta or simply on its own.
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Goan Meatball Curry | Tasty Kofta Curry Recipe
This Goan Meatball Curry Recipe is simply delicious! The richness of Coconut Milk compliments the tender, juicy Meatballs making this a dish (more commonly called ‘Ball Curry’) to remember :) There's a blend of spice and tang that's gently underlined with subtle sweetness which conjures up a warm, comforting curry which feels like coming home. And home is where this ought to be cooked. I hope you enjoy it as much as I did????
Mog Asum ❤️ Let there be Love
1 US Cup = 240 ml
Ingredients:
For the Meatballs:
1/2 Kg ground Meat (Beef)
1 teaspoon Salt
1 & 1/2 teaspoon Black Pepper Powder
1/2 Ginger, crushed
4-6 Garlic cloves, crushed
2-3 Green Chillies
1 medium-sized Onion, finely chopped
2 Tablespoons Coriander leaves, finely chopped
2 Tablespoons Mint leaves, finely chopped
1 Whole Egg
2 Tablespoons Dried Breadcrumbs
2 Tablespoons Oil
For the Curry:
2 Cups fresh, grated Coconut
1 Cinnamon
8 Cloves
16 Black Peppercorns
1/2 teaspoon Cumin Seeds
3 Cups Thin Coconut Milk
3-4 Tablespoons Oil
1 large Onion, finely chopped
1 Tablespoon Ginger-Garlic Paste
1 large Tomato, finely chopped
1/2 teaspoon Turmeric Powder
2 Tablespoons Kashmiri Red Chilli Powder (for colour)
1/2 teaspoon Red Chilli Powder (for heat)
Salt to taste
1/2 teaspoon Sugar
1/2 Cup Thick Coconut Milk
A slit Green Chilli
Coriander for garnish
#ExperienceSusegad
Clyde D'Souza has described the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
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Music Credits:
Mollbailo Dou from the Konkani movie Amchem Noxib (Instrumental by Tabitha Dias)
KOFTA CURRY RECIPE | MEATBALL CURRY
RECIPE: Hi Guys, today I’ll show you How to Make KOFTA CURRY or MEATBALLS in GRAVY. Kofta can be made from vegetables, cheese or meat. In this video, I’ll be using ground meat - you can use ground lamb, beef, pork, chicken or turkey. For the meatballs, we’ll need grated garlic, grated ginger and finely chopped green chiles. Grated onion, I peeled an onion, kept it whole and grated it on the large holes of a box grater. Finely chopped cilantro and mint leaves. For the spices, garam masala, ground coriander and ground cumin.
For the gravy, cumin seeds and fennel seeds, ground coriander, chili powder, ground turmeric and garam masala. Chopped red onion, chopped garlic and ginger, green chiles slit in half and tomato sauce. Heat up a pan and add oil. When the oil is hot, add the cumin and fennel seeds. They’ll sizzle and turn color, you’ll smell them and know they’re done. Add the chopped red onion, cook for a minute, then add the chopped garlic ginger and slit green chiles, a little salt. Saute´ until golden brown. While that’s cooking, make the meatballs.
To the ground meat, add the ground cumin, coriander and garam masala, salt, grated onion, grated garlic ginger and finely chopped green chiles, mint and coriander leaves. Mix it up with a fork. Stir the onions in between. Mix the meat up well with your hands. Form into balls, I made about 18 large balls, you can make them smaller if you prefer. Set the balls aside while we finish the sauce. I try to save time in the kitchen so I’m doing both parts at the same time but you can definitely finish the sauce first and then make the balls if that’s easier.
The onions are golden brown, now add the ground coriander, turmeric, red chili powder and garam masala. Pour in the tomato sauce. Cook for about 5 to 7 minutes until the oil has separated and the mixture becomes thick. Remove it from the pan and let it cool a little. This is the thick paste that is going to make a rich, creamy gravy without adding any cream. Put this into a blender once it’s cooled for a few minutes. Add a little water and blend until smooth. Pour back into the pan. Add water to the blender to get out all that good stuff. Pour that into the pan and mix to combine. Bring this up to a boil, add salt, this is kasoori methi or dried fenugreek leaves, if you can get it add some, otherwise you can leave it out. Then add a little sugar or ketchup. You need a tiny bit of sweetness to balance out all the other flavors. Ketchup is a magic ingredient, it’s sweet and a thickener, just a little goes a long way.
Put the meatballs in the sauce, cover and bring to a boil, turn down the heat to medium low and cook for about 25 minutes. I’ll turn the meatballs halfway through cooking. I’ll taste one to make sure it’s done. The meatball is cooked, it’s soft and so flavorful from the grated onion, spices and herbs. It tastes really fresh. The sauce is perfectly seasoned and I could just drink it, it’s that good.
Serve this kofta curry with naan, chapathi or over rice. By the way, this recipe makes a lot of meatballs and gravy so you’ll have leftovers which is great because the curry tastes even better the next day. I hope you like this recipe as much as my family does. If you want to get notifications when I upload a new video, click on the bell icon and select all. Subscribe and I’ll see you next time. Thanks for watching :)
East Indian Ball Curry | Meatballs in a fragrant gravy | Kravings
This ball curry has some unique ingredients like poppy seeds, peanuts and coconut and meatballs are simmered in it's goodness.
How to make Fugiyas -
Here are the ingredients and steps to make this recipe!
Ingredients
Spice Paste
4 Kashmiri Chillies
1 tsp Cumin seeds
3 tbsps Coriander seeds
1 tbsp Peanuts
1 tsp Mustard seeds
6 Garlic cloves
1 inch Ginger sliced
3 tsps Poppy seeds khus khus
1 tsp Sesame seeds
1/2 cup shredded or grated Coconut
1/2 tsp Turmeric
1 tbsp Gram Flour or Chana ka atta
3/4 cup Water
Meatballs
1 tbsp shredded or grated Coconut and I’m going to process this again
1 tbsp of the prepared Spice Paste
500 gms approx – 1 lb – 10 oz lean ground Beef
Salt to taste
1 tbsp finely minced Garlic
1 tbsp finely minced Ginger
1 tbsp finely minced green Chilli
1/4 cup finely minced Onion
1 Egg
1 tbsp chopped Coriander leaves
1 tbsp chopped Mint leaves
Add a squeeze of Lime juice
For frying
1/2 cup all purpose Flour
1 cup cubed Potatoes
Gravy
5 – 6 Curry leaves
1 cup of diced Onion
1 cup diced Tomato
Rest of Spice Paste
400 ml canned Coconut milk
1.5 cups Water
Salt to taste
2 tbsps Tamarind paste
Garnish
1 tbsp chopped Coriander
1 tbsp chopped Mint leaves
Instructions
Prepare the spice paste by roasting all the spice paste ingredients except the coconut, turmeric and gram flour
Keep aside to cool and then roast the coconut
In a food processor, add the spice paste ingredients including the coconut, turmeric, gram flour and water and make a smooth paste
Reserve all except 1 tbsp of the spice paste, add another tbsp of coconut and grind again
To make the meatballs mix all the meatball ingredients well together and make golf sized balls
Heat some oil and roll the meatballs in the flour and shallow fry
Clean the saute pan, and add fresh oil and cook the potatoes till they are about 3/4 cooked and keep aside
Add the curry leaves followed by the diced onion and allow the onion to get translucent
Add the tomatoes, cover and cook till squishy
Add the spice paste and saute it
Add the coconut milk and mix it in, followed by the water
Add salt to taste and the tamarind paste and bring to the boil
Add the meatballs back in and cook for about 5 mins followed by the potatoes and allow the potatoes to cook as well
Garnish with the coriander and mint leaves
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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