Courgette Kofta Curry
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
Golden courgette koftas in a rich coconut masala sauce. Serve with flatbread to soak up the flavorful gravy.
Ingredients
- 800 g courgettes
- 7.39 ml salt
- 50 g cornflour
- 150 g gram flour
- 9.86 ml ajwain seeds
- 2.46 ml ground turmeric
- vegetable oil for deep-frying
- 44.4 ml vegetable oil
- 2 brown onions finely chopped
- 3 clove garlic finely chopped
- 5 fresh ginger peeled and finely chopped
- 1 green chilli finely chopped
- 5 curry leaves
- 4.93 ml ground turmeric
- 1.23 ml chilli powder
- 29.6 ml garam masala
- 9.86 ml ground coriander
- 9.86 ml ground cumin
- 9.86 ml salt
- 4.93 ml sugar
- 1 can coconut milk
- 150 ml boiling water
- 0.5 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 14 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 240 mg
- Iron: 4.96 mg
- Magnesium: 103 mg
- Phosphorus: 337 mg
- Potassium: 1214 mg
- Zinc: 2.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 800 g courgettes
- 7.39 ml salt
- 50 g cornflour
- 150 g gram flour
- 9.86 ml ajwain seeds
- 2.46 ml ground turmeric
- 44.4 ml vegetable oil
- 5 curry leaves
- 4.93 ml ground turmeric
- 1.23 ml chilli powder
- 29.6 ml garam masala
- 9.86 ml ground coriander
- 9.86 ml ground cumin
- 9.86 ml salt
- 4.93 ml sugar
- 1 can coconut milk
- 150 ml boiling water
Prepare
- vegetable oil, for deep-frying
- 2 brown onions, finely chopped
- 3 clove garlic, finely chopped
- 5 fresh ginger, peeled and finely chopped
- 1 green chilli, finely chopped
- 0.5 lemon, juice of
Let's Cook
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Step 1.
Grate the courgettes and place in a sieve set over a bowl. Sprinkle with 1 teaspoon of the salt and set aside to drain for at least 30 minutes, ideally 1–2 hours.
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Step 2.
While the courgettes drain, start the curry. Heat 3 tablespoons vegetable oil in a medium saucepan over medium heat. When hot, add the finely chopped onions and cook for 7–8 minutes, stirring occasionally, until golden brown.
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Step 3.
Add the finely chopped garlic, ginger, and green chilli to the onions, and cook for 2 minutes, stirring frequently. Then add 1 teaspoon ground turmeric, ¼ teaspoon chilli powder, 2 tablespoons garam masala, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 2 teaspoons salt, and 1 teaspoon sugar. Stir well to combine.
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Step 4.
Pour in the can of coconut milk and 150ml boiling water, and bring to a simmer. Cook for 6–8 minutes, stirring occasionally, until the sauce slightly thickens. Remove from heat and set aside.
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Step 5.
Squeeze the remaining water from the drained courgettes, then transfer the pulp to a mixing bowl. Add 50g cornflour, 150g gram flour, 2 teaspoons ajwain seeds, ½ teaspoon ground turmeric, and the remaining ½ teaspoon salt. Mix well until a thick batter forms.
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Step 6.
Heat a 5cm depth of vegetable oil in a deep-fat fryer or heavy-based saucepan to 180°C/350°F. To test, drop a small piece of bread into the oil; it should sizzle and float to the surface. Use a teaspoon to drop small balls of the courgette batter into the hot oil, working in batches to avoid overcrowding. Cook for 2–3 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on a plate lined with paper towels.
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Step 7.
Add the fried kofta to the sauce along with the juice of ½ lemon. If the sauce is too thick, add a little more water to reach your desired consistency. Stir gently to coat the kofta, adjust seasoning with salt if needed, and serve.