I can't believe I am just finding this site, after having worked on my own to recreate BIR style curries at home for years. To find a group of like-minded people sharing tips and recipes is exciting!

My main source of inspiration has been The Curry Secret, which I see mentioned around the forum. Like many others I find the base recipe to be a good start but the curries produced in the end are rather bland and disappointing, needing much adaptation.

I'm going to have a crack at several of the recipes here this weekend, and at some point in the near future I'll post my Kofta Dupiaza recipe for you to critique!

In the mean time, I'll add my extremely simple onion "salad/pickle" to the misc sundries bank, as I find it goes with everything from curry to sandwiches!

Edit: Extremely Simple Onion "Salad/Pickle" Link

Quote from: seekingcurry on July 22, 2009, 01:18 PM
I'll post my Kofta Dupiaza recipe for you to critique!

Hi seekingcurry, that sounds very interesting, can't wait! Will it be BIR style, i.e. made with a base?

Yes mate, it's in the BIR style and is the product of many iterations, though It's not actually a dish I've had at a restaurant. The only problem is I've never written down the recipe before, it's made somewhat at random each time but doesn't change much really. I'll need to write it down next time I make it

Sounds good to me SC look forward to that, I'm a big fan of Kofta curries, never seen (or had) a Kofta Doop, great stuff.
How do you make your meatballs, with or without breadcrumbs/egg? I've been told to do them both ways so just wondering how others do them. Have you tried steaming the koftas before adding to the sauce, according to one T/A I use that's the thing to do but when I tried it they dropped to bits! Keep us posted and welcome to crO>

Regards
CoR.

I tend to do mine the same way as I'd make Italian meatballs, without using egg or breadcrumbs as I don't find them necessary. Rough recipe;

1lb Lamb Mince
2-4 Big cloves of garlic to taste (I like it garlicy )
Piece of ginger, finely chopped/grated (roughly 1.5cm cube)
Salt (again to taste)
1/2 small onion, very finely chopped
1/2 small green pepper, very finely chopped
2 green finger chillies, very finely chopped
Spices (the bit I'm unable to quantify, generally I add various quantities of cumin, coriander, turmeric, fenugreek, chilli powder, cardamon, garam masala)

The bit I feel makes a difference to the overall texture is to work the mixture by hand for a long time (several minutes) which really breaks down the grain of the meat and makes a smoother texture, also helps them stick together without needing egg. I then roll them into balls, lightly flour and fry to brown off before setting them aside to add into the curry later.