Kofta curry with Coconut milk | How to make Kofta curry with Coconut milk

By Tasneem Rajkotwala  |  29th Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Kofta curry with Coconut milk by Tasneem Rajkotwala at BetterButter
Kofta curry with Coconut milkby Tasneem Rajkotwala
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Coconut Milk

About Kofta curry with Coconut milk Recipe

The very first thing I remember of my nani’s house in Hyderabad is the red curry simmering on the stove with spices churned on a rectangular shaped Imam Dasta/mortar & pestle. The scent of coconut marrying with onions & tomatoes while the meatballs cooked poached soft in the curry was the finest of all that I can recollect.

Kofta curry with Coconut milk

Ingredients to make Kofta curry with Coconut milk

  • For meatballs: Minced lamb meat – 500 grams
  • onions – 1 finely sliced
  • coriander leaves – 1 tablespoon
  • mint leaves – 1 tablespoon
  • egg – 1
  • Roasted gram flour – 2 tablespoon
  • ginger – 1 teaspoon grated
  • garlic – 2 cloves
  • red chilli powder – 1 tablespoon
  • coriander powder – 1 tablespoon
  • For gravy: tomatoes – 2 finely chopped
  • onions – 1 sliced
  • curry leaves – A few
  • red chilli powder – 1 tablespoon
  • cumin seeds – 1 teaspoon
  • Black cardamom – 2 whole pods
  • coriander leaves – for garnishing
  • Fresh coconut milk – 1 cup
  • Ghee (clarified butter) – 2 tablespoon
  • water as required
  • salt to taste

How to make Kofta curry with Coconut milk

  1. In a food processor, blend together all the ingredients listed under meatballs. Once they come together, make lime sized balls by dashing a drop of water on your hands. Cover with cling film & keep aside for 30 minutes.
  2. For the gravy, heat ghee in a medium sized cooking pot & splutter cumin seeds. Add the onions & saute till it turns translucent. Mix in chilli powder, tomatoes & cook till they turn mushy. Grind to a fine paste.
  3. In the same cooking pot, pour in the ghee, curry leaves & black cardamom. Once they become fragrant, add in the ground onion-tomato paste & saute till it separates from the oil.
  4. Pour in the coconut milk & place the meatballs carefully so that the oil doesn’t bubble up on your hands. Do not overcrowd or place meatballs on top of each other.
  5. Pour in 1/2 cup of water & close the lid. Let it simmer & cook for about 40-45 minutes, turning the meatballs twice in between. Add some more water if the gravy starts to stick to the bottom of the pot.
  6. Garnish with coriander & serve hot with rice or bread.

Reviews for Kofta curry with Coconut milk (2)

Sirisha Patnala4 years ago

it's too yummy

Reshmi Nair4 years ago

oh we don't have to deep fry the meatballs, do we?