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Indian Turkey Kofta Curry | Tender Meatballs in 25 Min
(0)
25 min
Quick
Gurkerl Küche
Saftige Bällchen aus feinstem Putenfaschierten, sanft gegart in einer cremigen, aromatisch gewürzten Paradeiser-Joghurt-Currysauce. Ein unkompliziertes, wärmendes Herbstgericht nach indischer Art – in nur 25 Minuten servierfertig mit lockerem Basmatireis.
Preparation method
Preparation & Shaping the Kofta
Peel and very finely chop the onion, garlic, and ginger. Place half of this mixture into a bowl along with the minced turkey, 1 tsp garam masala, half of the cumin, and half a teaspoon of salt. Mix everything well and, with lightly moistened hands, shape into about 16 walnut-sized balls (kofta).
Preheat the oven to 60 °C top/bottom heat to keep warm later. Cook the basmati rice in lightly salted water according to package instructions for about 10 to 12 minutes until done, then drain and keep warm covered.
Frying the Kofta & Preparing the Sauce
Heat 2 tbsp clarified butter (ghee) in a large, deep frying pan. Add the turkey kofta and fry all over over medium to high heat for about 4 to 5 minutes until golden brown. Then carefully lift out of the pan and let rest briefly in the warm oven.
Chef's tip
Tip for extra juicy kofta: Do not knead the minced meat too firmly so that the balls stay light and tender during cooking.
Meal tip: If you like it spicier, you can also toast a finely chopped chilli pepper when sautéing the spices.
45 min
Under an hour
