Kofta Anda, after watching Shaheeen on YouTube
It’s Brexit Day, except for EU readers being one hour ahead of GMT, tomorrow’s date marks the day. The following day is Groundhog Day, here we go again.
Marg won a month’s supply of Eggs in a raffle. We have eaten a lot of Eggs this week.
My love of Kofta Anda has been well reported in these pages, Meatballs with Eggs typically served in the soupiest of Masala, – Shorva/Shorba. Two years ago, I attempted an interpretation of the Shahi Kofta as served at International (Bradford). Fine as it was, the Masala was in the Hector style, – Thick. To make a Soupy Masala is the antithesis of everything I was taught and have gone on to cook since. Having watched – Shaheen on YouTube – I abandoned my already published recipe for Kofta for a variation on hers, then set about making the Shorva.
Turkey Mince was the chosen Meat. I needed a break from Lamb, and no way was I using Chicken. Chicken Curry? Hector has a reputation to maintain. Apparently we were having a guest for dinner this evening, so I upped the quantity to 750g.
As has become the Curry-Heute model, a photographic record of the process is given to accompany the published – Kofta Anda recipe. Adding all that Water, not reducing, not thickening, very strange, but needs must for some sort of authenticity.
Kofta preparation
Shorva prepartion
Traditionally, one should be having Bread with this Curry despite the splashy nature of the Shorva. On opening the cupboard, I couldn’t believe I still had not purchased – White Chapatti Flour. Wholemeal it had to be, for me, a much inferior ingredient despite being more common.
I was caught in two minds, go for super-thin, or replicate the Chapattis with girth served in the better establishments. Perhaps somewhere in between was the result. My dough rolling skills are non-existent, one day I shall create something – round. I cooked one Chapatti with Butter on the Tawa, and one without. By this time I was informed that we had no third for dinner.
I also cooked the Basmati, Marg would expect Rice with all this Shorva.
The Kofta Anda was in the oven whilst I finished the Chapattis. The rich – Red – surprised me given how little Tomato was used. Chilli Powder – was the conclusion. On decanting, the – Red – had gone and the Flavours became lost in the Rice, however, the Shorva when taken on its own had an impressive depth of Flavour. Once again, this was down to the Seasoning. Average as the Chapattis were, it was worth the effort to permit dipping in the Shorva.
The Kofta turned out well. Previously I have baked/grilled Kofta, today they had been boiled in the Shorva. Turkey Meat is so much flavoursome than Chicken.
I can taste Cumin – was my remark to Marg. This puzzled, as I had not added any. Then I remembered my own Garam Masala was Cumin-rich. Marg commented on the – kick – as is her custom. She is still surprised when a Curry is Spicy.
I must have another go at Shahi Kofta and perhaps aim for a semi-Shorva.
The surplus was taken across the river to the person who had not shown. Marg may do deliveries, Hector does not.