Kafta Kabab Coconut Curry
SERVES
4
PREPARATION
10 min
COOKING
20 min
Ingredients
- K&N's Kafta Kabab - 20-23 kababs
- Oil - 5 tbsp
- Onion - 1; chopped
- Garlic paste - 1 tsp
- Bay leaves - 5
- Green chilies - 5; sliced lengthwise
- Tomato puree - 5 tomatoes
- Coriander powder - ½ tsp
- Red chili powder - ½ tsp
- Turmeric powder - ¾ tsp
- Cumin powder - ½ tsp
- Coconut milk - 1½ cup
- Salt - to taste
- Oil - 2 tbsp
- Onion - 2 tbsp; chopped
- Ginger - 1 tbsp; crushed
- Salt - to taste
- Cumin seeds - ½ tsp
- Lemon zest - 1 tsp
- Rice - 1½ cup; pre-soaked
- Water - 2 cups
- Lemon - 3 slices
For Rice
Method
Heat K&N's Kafta Kabab as per instructions on pack and set aside.
Heat oil and sauté onion; add garlic paste, bay leaves, green chilies, tomato puree, coriander powder, red chili powder, turmeric powder and cumin powder. Mix. Add coconut milk and salt and bring to a boil.
Add Kafta Kababs and simmer for 1 minute.
In a separate pot add oil and sauté onion and ginger. Add salt, cumin seeds, lemon zest, rice and water. Garnish with lemon and steam for 10-15 minutes on low flame.
Serve Coconut Curry Kabab with rice.
Yield:
|
Preparation:
|
Cooking:
Ingredients
Method
For more
recipe videos, subscribe
