Coconut Kofta Curry (Nadia Bara Tarkari - Odisha style curry)
As Odisha enjoys a large coastline ,apart from marine products coastal vegetables and fruits contribute a major share in Odia cuisines and one such is coconut . The hard shelled fruit is a super food and many household use this fruit extensively in their food. From sweet meats to savouries coconut is used almost everyday in many households. Nadia Bara Tarkari or Coconut kofta curry is one such delicious curry preparation enjoyed and devoured by almost all .Here the fresh coconut is grated and used for the koftas.The flavours are rightly balanced and the addition of cashew nuts and cream makes it a rich and delicious. The koftas melt in mouth and hit the taste buds giving a smooth and silky feel by the rich gravy.
The koftas instead of deep frying are shallow fried which cuts on the calories. I have added cashew nuts , cream and kasuri meethi to give a touch of resturantant style of flavour as those three ingredients are not a part of typical Odia curry. The coconut kofta curry is usually served with rice ,fried rice or parathas or naan.
Ingredients to make Coconut Kofta Curry (Nadia Bara Tarkari for 4 servings.
For the coconut Kofta ( around 10 nos)
. Coconut grated 1/2
. Rice 4 tbsp
. Ginger 1/2 inch
. cumin seeds 1/2 tbsp
. Green Chilies 2nos
. Boiled potato 1 no.
. Vegetable oil 2 tbsp
. Salt
. Water
For the Gravy
. Large onion 1
. Tomatoes 2
. Cashew nuts 8 nos
. Bay leaf 1 or 2
. Turmeric powder 1/4 tsp
. Chilli powder 1/2 tsp
. Coriander powder 1 tbsp
. Ginger garlic paste 1 tsp
. Cumin seeds 1/2 tsp
. Turmeric powder 1/4 tsp
. Garam masala 1/2 tsp
. Kasoori methi 1/2 tsp
. Fresh cream 2 tbsps
. Sugar 1/2 tsp
. Salt
. Oil 2 to 3tbsps
. Warm Water
For garnishing
A fistfulof chopped coriander leaves
Thinly sliced coconut wedges
How to make Coconut Kofta Curry (Nadia Bara Tarkari)
1 Soak the rice and cumin seeds for the coconut kofta in water for 30 mins.
2 Grind the soaked rice, cumin seeds, grated coconut, ginger ,green chili and salt form a paste.
3.Add boiled and mashed potato to it and make small koftas from this thick paste.
4.Shallow fry these koftas on medium flame with 2 to 3 tbsp oil in batches . Flip the koftas and fry till golden brown on both sides . Keep aside.
5.For the gravy, boil the tomatoes,cashew nuts and onion till they are tender . Switch off the flame and let it cool.
6. Remove the skin of the tomato and grind along with onion and cashews to smooth paste.
7.Heat a pan, add 2 tbsp oil and add the bay leaf and cumin seeds.Once it starts to splutter, add the ground paste of tomato-onion-cashew .Stir for a minute or two and add the ginger-garlic paste and cook till the raw smell of the paste goes away
8.Add turmeric powder, kashmiri chili powder, coriander powder and saute till the oil starts to leave from the sides
8.Add warm water, stir very well and bring the gravy to a simmer for 2 to 3 minutes covered with a lid.
9. Stir and add salt ,sugar, cream,kasoori methi and garam masala powder .
10. Now slowly add the koftas to the gravy and switch off the flame .
Garnish with chopped coriander leaves and sliced coconut wedges and serve hot with rice ,parathas or naan.
Happy cooking and keep smiling😃
