Pork Curry Kofta
Photography Sarah Tuck.
I love these ‘meatballs’, the flavours are mellow and addictive.
Serves: 6
INGREDIENTS
Kofta
1 small brown onion, roughly chopped
2 green chillies, roughly chopped
1 small thumb ginger, peeled and chopped
4 cloves garlic
1 egg white
⅓ cup coriander leaves and stems, chopped
1 teaspoon ground coriander
½ teaspoon each ground turmeric and chilli powder
sea salt and ground black pepper
750 grams pork mince
¼ cup panko breadcrumbs
spray oil
Curry
1 teaspoon each coriander seeds and cumin seeds
2 teaspoons fennel seeds
1 tablespoon neutral oil
1 large brown onion, halved and sliced
½ teaspoon chilli powder
1 stalk lemongrass, bashed with a rolling pin
3 large tomatoes, chopped
625ml coconut milk
½ cup coriander leaves, to serve
METHOD
Kofta: Put the onion, chillies, ginger, garlic, egg white, coriander, spices, salt and pepper in a small food processor and whizz to form a paste.
Put the pork in a large bowl and break it up with a fork. Add the breadcrumbs and paste and mix well. Take out spoonfuls of the mixture and roll into 18-19 egg-shaped balls. Place on a plate, cover and chill for at least an hour.
Preheat the oven to 200°C.
Curry: Dry toast the coriander, cumin and fennel seeds in a medium-hot frying pan for 1 minute or until fragrant. Transfer to a mortar and pestle and grind together.
Heat the oil in a large frying pan, add the onion and cook over a medium heat for 10 minutes. Add the ground spices, chilli powder, lemongrass and tomatoes, season with salt and cook together for 30 minutes.
While the sauce is cooking, line an oven tray with baking paper and transfer the kofta onto it. Spray the kofta lightly with oil and cook for 15-20 minutes until cooked through.
Add the coconut milk to the sauce, bring to a boil, reduce heat to a simmer for 20 minutes then add the kofta. Cook together for a further 5 minutes. Serve immediately with a sprinkling of coriander.
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