Prawn Koftas Dry or with Gravy

Prawn Kofta curry is the first dish I ever cooked for Mangy when we were dating back in thoooose days, it’s probably the dish that convinced him to marry me! I didn’t have a recipe and sort of made it up as I went. Surprisingly it turned out really well! I never cooked it again, not because I didn’t want to, but simply because for the life of me, I couldn’t remember the recipe! Last week I finally gave in to Mangy’s nagging (if I knew he was such a nagger, I might never have cooked that prawn kofta curry for him!) and spent a couple of hours in the kitchen trying to re-create the recipe. Mangy reckons it’s close and really tasty, but not quite the same as the heart-fluttering-I-need-to-marry-this-girl-asap version. Oh well…. 🙂

 The dish is prepared in two parts. The fried koftas can be served with chutney or chili sauce and it makes a really yummy snack. The second part of the recipe is the gravy. I have used minced cooked prawns to give the koftas a really nice tenderness. If you decide to use raw prawns, it’ll turn out a little bouncy, like a prawn wanton filling.

 You’ll need (for the koftas):

  • 900g cooked and cleaned prawns
  • 1/2 tablespoon red chili powder
  • ½ tablespoon roasted red chili powder
  • 2 green chillies (chopped finely)
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon onion powder
  • 1 teaspoon tumeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon coriander powder
  • Pinch of amchur
  • Pinch methi leaves (crushed)
  • 1/2 teaspoon freshly ground fennel powder
  • ¼ teaspoon roasted pepper cumin powder
  • Oil

 Method:

Cool the cooked prawns and then blend into a paste. Add all the other ingredients (except oil) and mix well. Form into small balls. Heat oil and fry koftas until golden brown. Serve as is for a great snack or see below for gravy recipe.

 You’ll need (for gravy):

(a)

  • 1 large onion (sliced roughly)
  • 2 tomatoes (chopped roughly)
  • Salt to taste
  • Pinch of sugar
  • 1 teaspoon white poppy seeds
  • Water (as needed)
  • 2 tablespoons oil

 (b)

  • 1 piece mace
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 bay leaf
  • 1/2 tablespoon red chili powder
  • 1 teaspoon tumeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon coriander powder
  • Pinch of amchur
  • Pinch methi leaves (crushed)
  • 2 tablespoons ghee

 (c)

  • 1 cup coconut milk
  • 1 teaspoon freshly ground fennel powder
  • ¼ teaspoon roasted pepper cumin powder
  • 1 tablespoon chopped fresh coriander

Method:

(a)

Heat oil and add onions, salt and sugar. Fry on a low heat until soft and golden brown. If the pan gets too hot or the onions start sticking to the bottom of pot, add a little water to deglaze the pot. Once the onions are done, add tomatoes and slow cook until thick and jam-like. Place onion and tomato mixture and white poppy seeds and blend to a fine paste.

 (b)

Heat ghee in a pan; add mace, cinnamon, cardamom and bay leaf. Once fragrant add onion and tomato paste (from step a). Cook the paste down until thick and darker. Add red chili powder, turmeric powder, garam masala, coriander powder, amchur and methi leaves. Keep frying the paste until you see the oil separate from the paste. Add coconut milk and stir well. Once the coconut milk comes to a boil, add the prawn koftas and chopped fresh coriander. Add fennel and roasted pepper and cumin powder. Stir gently and serve with rice. Enjoy!

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