A Pakistani menu would often feature “Koftay”; which is essentially a meatball curry. At 704 we cook our Koftay in a way which is poles apart from the traditional recipe. This recipe was handed down by MR’s gracious aunt; it incorporates flavors of a traditional “Green Chutney” in making a curry. Our version of the classic Koftay is bound to leave a fresh yet flavorful memory on your taste-buds.
- Chicken/Beef – 250g (mince)
- Salt – To-taste
- Red Chilli flakes – 1 tsp
- Cumin Powder – 1/2 tsp
- Coriander Powder – 1/2 tsp
- Bread Slices – 1 (soaked in water and squeezed)
- Fresh Coriander – Handful
- Fresh Mint – Handful
- Green Chillies – 2-3 (coarsely chopped)
- Ginger-Garlic paste – 1 tsp
- Tamarind water – 1 cup
- Onion – 1 (small)
- Cooking Oil
- Pulse Chicken, Salt, Red Chilli flakes, Cumin powder, Coriander powder and soaked Bread slice together in a food processor.
- Make small balls of the pulsed mixture.
- Shallow fry the meatballs in a frying pan, 3-4 minutes each side on medium flame.
- Blend Fresh Coriander, Fresh Mint, Green Chillies, Salt, Ginger-Garlic paste and Tamarind water together.
- Add the Onion and blend again.
- Heat 2-3 tbsp of Cooking oil in a Sauce Pan; add the blended base.
- Add 1 cup of water and bring the base to a boil; add the meatballs, cook for 10-15 minutes on low flame.