Chilli Koftah with Spicy Sauce

Serves: serves 4-6
An amazing dish devised by our own Singing Chef!

Koftah, with fresh chilli and fresh coriander, has a biting texture and peppery kick in a creamy tomato sauce. Very satisfactory.


Prep for koftah:

125g wholemeal bread, ground into breadcrumbs

8g (3) fresh green chilli & 40g fresh coriander ground together (add up to 3 fl oz water if needed)

¼ teaspoon (tsp) salt

1 tsp garam masala

peanut/vegetable oil for deep frying (50mm deep in heavy pan)

Prep for sauce:

300g onion, finely chopped

30g garlic, crushed

30g fresh ginger, crushed

80g tomato puree

250ml soya milk/milk

2 tblsp vegetable/sunflower oil

2 large bay leaves

Grind together the following:

½ tsp cinnamon powder

¾ tsp carom seed

1 tsp coriander seed

1 tsp cumin seed

1 tsp poppy seed

1 tsp chilli powder

2-3 cloves

2-3 green cardamom


Cook Koftah:

1. Put breadcrumbs into a mixing bowl. Mix in salt & garam masala.

2. Add in chilli and coriander puree. Mix well. The consistency of the mix at this stage determines the texture of the final koftah. Too dry now and they will become hard. Therefore the shaped 25mm balls of mix must be quite wet.

3. Heat peanut oil in a heavy pan to 170°C. Carefully drop balls of bread into oil.

4. When bread balls have risen to surface and become a medium brown colour, scoop out with slotted spoon and drain in a sieve. Put to one side.

Cook sauce:

1. Heat oil. Cook onion, garlic and bay leaf on a medium heat, stirring often.

2. When onion is soft and beginning to brown, reduce heat. Add powdered spices. Mix well.

3. Cook on low heat 10 mins, until fragrant.

4. Mix in tomato puree. Cook on low heat 5 mins.

5. Add 200ml boiling water, mix.

6. Add soya milk and mix till smooth.

This sauce needs to be wet enough for koftah to absorb the moisture, swell and become soft. Add boiling water if needed for a thin sauce to be achieved. Mix and cook well.

7. Add koftahs, reduce to minimum heat, lid on. Keep until koftahs swell and warm through. Serve.