India > Seafood > Prawn

Prawn Kofta Curry Recipe

Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1/2 cup breadcrumbs
- 1/4 cup chopped coriander leaves
- 1 egg
- Salt to taste
- Oil for frying
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1/2 cup coconut milk
- Salt to taste
- 1/4 cup chopped coriander leaves for garnish

Special equipment needed:
- Food processor or blender
- Large skillet or wok
- Mixing bowl

Step-by-step instructions:

1. In a food processor or blender, pulse the prawns until they are finely chopped.
2. In a mixing bowl, combine the chopped prawns, onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, breadcrumbs, coriander leaves, egg, and salt. Mix well.
3. Form the mixture into small balls, about the size of a golf ball.
4. Heat oil in a large skillet or wok over medium heat. Fry the prawn balls until golden brown on all sides. Remove from the oil and set aside.
5. In the same skillet or wok, heat 2 tbsp of oil over medium heat. Add the chopped onion and sauté until golden brown.
6. Add the chopped tomatoes, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Cook until the tomatoes are soft and the spices are fragrant.
7. Add the coconut milk and bring to a simmer.
8. Add the fried prawn balls to the curry and simmer for 5-10 minutes, until the sauce has thickened and the prawn balls are heated through.
9. Garnish with chopped coriander leaves and serve hot with rice or naan.


Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 20g
Protein: 20g

Substitutions for ingredients:
- Shrimp can be substituted for prawns
- Breadcrumbs can be substituted for crushed crackers or panko breadcrumbs
- Coconut milk can be substituted for heavy cream or yogurt

Variations:
- Chicken or lamb can be substituted for prawns
- Vegetables such as potatoes, carrots, or peas can be added to the curry
- Curry powder can be substituted for the individual spices

Tips and tricks:
- Make sure to finely chop the prawns to ensure the koftas hold together
- Use a non-stick skillet or wok to prevent the koftas from sticking
- Add a pinch of sugar to balance out the flavors if the curry is too spicy

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.

Presentation ideas:
Serve the prawn kofta curry in a large serving dish with a garnish of chopped coriander leaves.

Garnishes:
Chopped coriander leaves

Pairings:
Rice or naan bread

Suggested side dishes:
Cucumber raita or a mixed vegetable salad

Troubleshooting advice:
- If the koftas are falling apart, add more breadcrumbs to the mixture
- If the curry is too thick, add more coconut milk or water to thin it out

Food safety advice:
- Make sure to cook the prawn koftas thoroughly to prevent any foodborne illnesses
- Store leftovers in the refrigerator and consume within 3 days

Food history:
Kofta curry is a popular dish in South Asian cuisine, with variations found in India, Pakistan, and Bangladesh.

Flavor profiles:
The prawn kofta curry is spicy and flavorful, with a creamy coconut milk sauce.

Serving suggestions:
Serve the prawn kofta curry with rice or naan bread for a complete meal.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic, Rich