How to Cook Indian by Sanjeev Kapoor

Author:Sanjeev Kapoor
Language: eng
Format: epub
Publisher: Stewart, Tabori & Chang
Published: 2011-04-28T16:00:00+00:00

Chingri Macher Kofta Curry

Delicious deep-fried shrimp koftas cooked in a coconut-onion gravy

Shrimp is my favorite seafood. These succulent dumplings dunked in coconut sauce are a dream come true. Just try it once and you will understand why I think this dish is so tasty! Serve with steamed rice.

Serves 4.

30 to 40 small shrimp

3 large red onions

1 teaspoon table salt

4 green chiles, stemmed and chopped

2 tablespoons chopped fresh cilantro

1 egg, beaten

¼ cup (30 grams) breadcrumbs

1 quart (800 ml) plus 2 teaspoons vegetable oil

5 cloves

1-inch (2½-cm) cinnamon stick

6 green cardamom pods

1½ teaspoons ground turmeric

2-inch (5-cm) piece ginger

2 bay leaves

1 cup (200 ml) coconut milk

1. For the koftas: Peel, devein, and wash the shrimp thoroughly under running water. Finely chop 1 onion.

2. Place a nonstick heavy-bottomed saucepan over high heat, add 1½ cups (300 ml) water, and bring to a boil. Add the shrimp and cook for 2 minutes.

3. When the shrimp are fully cooked, drain in a colander and allow them to cool. Mince the boiled shrimp in a food processor, transfer the shrimp to a bowl, and add ½ teaspoon of the salt, the chopped onion, green chiles, and cilantro, and stir well. Divide this mixture into 12 portions and shape into balls.

4. Dip the balls in the beaten egg and roll in the breadcrumbs.

5. Place a medium nonstick wok over medium heat and add 1 quart (800 ml) of the oil. When small bubbles appear at the bottom of the wok, gently slide the koftas in and deep-fry for 2 to 3 minutes or until they are light golden. Remove with a slotted spoon, drain on paper towels, and set aside.

6. For the sauce: Roughly chop the remaining 2 onions and place them in a food processor. Add the cloves, cinnamon, cardamom pods, turmeric, and ginger, and process into a fine paste.

7. Place a nonstick saucepan over medium heat and add the 2 teaspoons oil. When small bubbles appear at the bottom of the pan, add the bay leaves and the spice mixture, and sauté for 4 to 5 minutes, stirring continuously. Add 1 cup (200 ml) water to prevent scorching.

8. Gradually add the coconut milk, stirring continuously. Add the remaining ½ teaspoon salt.

9. Add the koftas and lower the heat to low. Simmer for 10 minutes or until the sauce thickens a little.

10. Transfer to a serving bowl and serve hot.

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