Echorer Kofta Curry Niramish or Raw Jackfruit Kofta Curry Recipe

Echorer Kofta Curry Niramish or Raw Jackfruit Kofta Curry Recipe

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Echorer Kofta Curry or Raw Jackfruit Kofta Curry Recipe is a tasty  preparation,this one I prepared ( niramish) without using any onion or garlic.The gravy base is Yoghurt/curd and cashews with other spices,check it out.

Preparation Time - 15 -20 min
Cooking Time - 30 min

Ingredients for the Kofta Curry :-

1. Dry roasted Spice Mixture (Masala) -  1/2 tablespoon whole cumin + 1/2 tablespoon whole coriander seeds+ 1 javetri+1/2 inch cinnamon/darchini + 3 green cardamom/ elaichi + 4-5 cloves/lobongo(it will be used for Kofta as well as in the curry)

2. 14-15 salted cashews (1 and 1/2 tabelspoon ) + 1 tablespoon raisins( kismish)(soaked in water)

3. 1/2 cup yoghurt/curd

4. Whole Spices - 1 bay leaf + 2 green cardamom/elaichi + 1/8th teaspoon of Shahjeera

5. Powdered Spices ( 1/4th teaspoon turmeric powder+1/2 teaspoon paprika or kashmiri chili powder+1 teaspoon of coriander powder)

6. 1 tablespoon of crushed ginger in a mortar and pestle.

7. Oil (Canola/Sunflower/Mustard oil) around 1 tablespoon.

8. Ghee/clarified butter - 1 teaspoon.

9. 1/2 teaspoon of sugar.

10.Salt as per your taste.

11. Fresh Chili for garnish.

12. Water as needed to make the desired curry consistency.

Ingredients for the Raw Jackfruit Kofta :-

1. 300 grams Jack fruit (I used canned chopped Jackfruit and washed several times ) you can use fresh Jackfruit which tastes better than the canned ones.(pressure cooked it with little salt )

2. 1 teaspoon minced ginger.

3. 1/2 teaspoon of Coriander powder.

4. 1and 1/2 teaspoon of the dry roasted spice mixture

5. Salt as per your taste.

6. 1/4 th teaspoon of Sugar

7. Chopped fresh chili (optional)

8. 3 tablespoon all purpose flour/maida ( you may need a little less or little more )

9. Oil for shallow frying

Preparation :-

1. Pressure cook the raw Jackfruit with little slat and water (I needed 1 whistle ).

NOTE - Pressure cooker varies so you may need 1 whistle or may not need to whistle(just steam ) depending on the Jackfruit texture,over cooking can result into mushy soggy jackfruit so be careful.

2. Drain the Jackfruit and then mash it with all the ingredients mentioned under making kofta and make into balls.

3. Shallow fry it in oil and keep it aside.

4. Make a mixture of the powdered spice mixture and the yoghurt/curd and keep it aside.

5. Make a paste of cashews and raisins with little water.

Cooking:-

1. After making the koftas and frying them as stated under preparation we will prepare the gravy for the kofta curry.

2. You may use the same utensil which you used to fry the koftas.Reduce the amount of oil to around 1-2 tablespoon and then add the whole spices ( bay leaf+shah jeera+ green cardamom) let them infuse their flavours into the oil.

3. Next add the crushed ginger and fry for 30-40 second and then add the mixture of yoghurt/curd and the powdered spices ( stir vigorously to prevent the curd/yoghurt from curdling) also lower the flame or take it off the flame mix and then put it back on the flame.

4. When the oil seeps out from the curd and spice mixture add the cashew and raisin mixture and cook til its done,when done add the salt and sugar and add water as needed to make the curry consistency.

5. Bring it to a simmer,add the fresh chili( if you want more heat you may crush and add the fresh chili) and then add the Raw Jackfruit Kofta ( do not cook for long after adding the koftas in the curry as they may disintegrate ),just put the kofats then once turn them slowly ,cover and switch off and let them soak in the curry before serving.Just before serving you may add a teaspoon of ghee or clarified butter .

NOTE - the amount of curry can lessen as the koftas may take up the water from the curry so adjust accordingly.

6. This Raw Jackfruit Kofta Curry goes best with Fried rice/ Roti/Luchi/Paratha.

Pictures:-