Name: Coconut Kofta Curry (Nadia Bara Tarkari) recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: For the coconut Kofta; Coconut grated 1; Rice 8 tbsp; cumin seeds 1 tbsp; Green Chilies 3 nos; Boiled potato 2 nos; Salt; Water; Oil 3 tbsp; For the Gravy; Large onion 1; Large tomatoes 2; Cashews 10 nos; Bay leaf 1; Ginger garlic paste 1 tsp; Cumin seeds 1/2 tsp; Turmeric powder 1/4 tsp; Chilli powder 1/2 tsp; Coriander powder 1 tbsp; Water 1 cup; Garam masala 1/2 tsp; Kasoori methi 1/2 tsp; Fresh cream 3 tbsps; Sugar 1/2 tsp; Salt; Oil 2 to 3tbsps

ABOUT Coconut Kofta Curry (Nadia Bara Tarkari) RECIPE

In many Odia households, Coconut is extensively used in cooking not only in Pithas and Mithas but also n many savoury dishes also. Nadia Bara Tarkari is one such dish where coconut plays a major role and for our 56th Foodie Monday BlogHop theme of #coconut , this dish seems the most apt. Normallly for this dish, a coconut is bought in it's shell, cracked and freshly grated for making the coconut koftas.

Ingredients Serving: 4

For the coconut Kofta
Coconut grated 1
Rice 8 tbsp
cumin seeds 1 tbsp
Green Chilies 3 nos
Boiled potato 2 nos
Salt
Water
Oil 3 tbsp
For the Gravy
Large onion 1
Large tomatoes 2
Cashews 10 nos
Bay leaf 1
Ginger garlic paste 1 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Coriander powder 1 tbsp
Water 1 cup
Garam masala 1/2 tsp
Kasoori methi 1/2 tsp
Fresh cream 3 tbsps
Sugar 1/2 tsp
Salt
Oil 2 to 3tbsps

Instructions

Soak the rice and cumin seeds for the coconut kofta in water for 30 mins.
Grind the soaked rice, cumin seeds, grated coconut, salt and green chili to form a paste.
Add boiled potato to it and make small koftas from this paste.
Shallow fry these koftas on medium flame with 2 to 3 tbsp oil . Flip the koftas and fry till golden brown on both sides . Keep aside.
For the gravy, boil the tomatoes and onion till they are soft. take away from heat and let it cool. Remove the skin of the tomato and grind along with onion and cashews till smooth.
In a pan, add 2 tbsp oil and add the cumin seeds , bay leaf .
Once it starts to splutter, add the ground tomato-onion-cashew paste.
Stir for a minute and add 1 tsp ginger-garlic paste and cook till the raw smell of the paste goes away
Add the turmeric powder, kashmiri chili powder, coriander powder and saute till the mixture thickens and oil starts to leave from the sides and top of the mixture. Add water, stir very well bring the gravy to a simmer for 3 to 4 minutes.
Stir and add cream, garam masala powder and kasuri methi . Stir and switch off the flame.
Pour the gravy in a serving bowl. Keep the coconut kofta on the gravy just before serving.
Garnish with chopped coriander leaves and serve with rotis, naan or rice.

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