Coconut kofta curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 1 medium coconut, grated fine
  • 2 green chillies, cut into small pieces
  • Salt
  • 2 medium - potatoes, boiled, peeled and mashed
  • Oil for deep frying
  • 2 tsp - chopped, coriander leaves
  • 100g - besan/gram flour
  • for gravy:
  • Salt
  • 2 tbsp - oil
  • 2 - green chillies, cut lengthwise
  • 2 tsp - chopped, coriander
  • 2 tbsp - tomato puree
  • 1 medium - onion, cut into small pieces
  • 1 tsp - coriander powder
  • 3/4 tsp - red chilli powder
  • Turmeric powder, a pinch
  • 1/2 tsp - garam masala
  • 2 cloves
  • 1 stick cinnamon
  • Cashew nuts, a few

How to Make Coconut kofta curry

  • Mix coconut gratings, mashed potato, besan, chilli pieces, salt and chopped coriander and make a thick paste.
  • Prepare small balls out of the above mix, after pushing a cashew nut into the center of each ball and deep fry them in oil over a medium heat, to a nice golden color.
  • Remove from oil and on a paper napkin to remove excess oil.
  • Heat oil, add cloves, cinnamon, green chillies, onion pieces.
  • Fry till onion turns soft and pink. Add tomato puree and fry till the raw smell goes.
  • Add chilli powder, turmeric powder, coriander powder, salt and garam masala and cook for 2 to 3 minutes.
  • Add 150 ml of water and let it boil for 2 minutes.
  • Now drop coconut balls into the gravy and let it simmer for 2 to 3 minutes.
  • Add coriander and remove from the fire.
  • Serve with chapathi/poori/any rice preparation.