Pork Sausage Kofta
By Siddharthan Ramachandramurthi, after numerous badgerings for him to
write down the recipe.
We call these ``Sid-Koftas.'' It is an easy, spicy dish from our
friend Sid.
From Sid: ``This is my recipe to cook a
non-Indian food in an
Indian style. It is delicious when eaten with plain rice or roti.''
Ingredients
- 1 lb uncooked medium or hot pork sausage
- 1 lb zucchini, cut into bite-size pieces
- 1 medium onion, peeled and chopped
- 2 medium tomatoes, chopped
- 1/2 inch cube of fresh ginger, peeled and coarsely chopped
- 2 cloves garlic, peeled and chopped
- 1/2 t cumin seeds
- 1 t curry powder
- 1/2 t cayenne powder
- 1 T oil
- 1/2 t salt
- 1/4 cup water
Directions
Make 1/2-inch diameter kofta balls (meat balls) out of the
sausage. Heat a large skillet over a medium flame. Fry the kofta for
10 minutes, making sure that they have browned on all sides. Remove the
kofta and drain the fat from the skillet.
Heat the oil in the same skillet. Fry the onions, ginger, garlic and
cumin in the oil When the onions have wilted and begin to turn brown,
add tomatoes and cook for 2 minutes. Now add the curry powder, cayenne
and salt. Stir a few times and then add the kofta, zucchini and water.
Bring to a simmer, cover, turn heat to low and cook for 15 minutes.
Jim Plank
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