Today’s recipe uses a batch of my Basic Kofta in a very spicy sauce. It isn’t supposed to be any specific dish in particular but it definitely reflects the flavorings of India…
In addition to the pre-made Kofta, you will need
- 1 tbsp. dry-roasted Coriander Seed
- 1 tsp. Green Peppercorns;
- ½ tsp. Cardamom Powder;
- ½ tsp. Salt;
- 1 tsp. dry-roasted Cumin Seed;
- 1 pinch Dried Ginger Powder;
- 1 tsp. Cayenne Pepper.
- 1 tbsp. Butter;
- 2 large Tomatoes, chopped;
- ¼ cup Vinegar;
- 2 tbsp. Chili Paste (eg: Sambal Oelek);
- ½ cup Onion, sliced into slivers;
- Parsley (or slivered green pepper) for garnish.
First, grind the spice blend ingredients together and pass the result through a fine sieve to remove any remaining husks.
Melt the butter in a saucepan over moderate heat and add the ground spices. When the aroma arises, add the tomatoes, vinegar and chili paste along with a half-cup of water. Cook this down until the tomatoes have broken up completely and the sauce is nicely thickened.
Add the Kofta and the slivered onion and cook, stirring occasionally, until the onions are translucent and the meat is heated through. Plate attractively, garnishing as desired, and serve.
I served the Kofta alongside some spicy, Indian-style potatoes, and a Cucumber Raita which was actually a home-made Tzatziki sauce with a bit of extra cucumber added. The curry was quite spicy (and the Raita was a nice cool-down) but you may wish to increase the chili paste for a more fiery result…