Bengali Jackfruit Kofta Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
For the Koftas:
1 can Green Jackfruit, drained and rinsed well
2 Medium Potatoes
1 Medium Onion, finely chopped
2 Green Chiles, finely chopped
1tsp Ginger+garlic paste
½tsp Red Chili powder
½tsp Garam Masala
To Taste Salt
For the Gravy:
1 Medium Onion, coarsely chopped
1 tbsp Tomato paste
1 cup Tomato puree
1 tbsp Cashew or Almond butter (or soak 1tbsp almonds or cashews in warm water, then grind them to a smooth paste)
½ tsp Ground Coriander
½ tsp Ground Cumin
1 tsp Red Chili powder (adjust as per taste)
½ tsp Garam Masala
1 Bay leaf
2 Cardamom pods
1″ piece Ginger, finely grated
To Taste Salt
1~2tbsp Cream (optional)
Method:
Make Kofta: Pressure cook jackfruit and potato until tender, about 3~4 whistles. Let the pressure come down, then drain the excess water from the veggies and mash them well with a potato masher or simple blend it in the blender.
Heat 2 tsp oil in a nonstick pan, add the finely chopped onion, green chile and cook till the onion turns lightly browned around the edges.
Next add the ginger+garlic paste, red chili powder and cook for 1 minutes.
Add the mashed potato~jackfruit mixture and season with salt and garam masala.
Cook for 5~7 minutes until the mixture becomes dry and starts to pull away from the pan. Taste and adjust the seasonings. Turn off the heat and let the mixture cool.
Once cool, divide the mixture into equal size balls.
Heat oil in a pan and deep fry the koftas on medium heat until nicely browned all over. Remove onto a paper towel lined plate and set aside.
Make the Gravy: Heat 2 tsp oil in a pan, add the onion and cook till lightly browned around the edges. Take off the heat and let cool, then grind to a paste.
Heat 2 tbsp oil in a pan. Add the bay leaf, cardamom, grated ginger and cook till fragrant, about 30seconds to a minute.
Add the onion paste and cook for 2~3 minutes.
Next add the tomato puree, tomato paste and cashew (or almond) butter. Cook till the oil starts to separate around the edges, about 4~5 minutes.
Add the red chili powder, coriander powder, cumin powder and turmeric cook for a minute.
Next add enough water to get to desired consistency and let the gravy come to a boil. Season with salt and sugar (if using). Finally add the cream and cook for 1~2 minutes.
To Serve: Place the gravy in a serving bowl and add the koftas to it. Serve with roti or rice. I served this with some Bengali Vegetable Pulao.
From cookshideout.com