Shrimp kofta recipe

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Let see how to Cook authentic Shrimp kofta recipe from scratch by following Step By Step instructions..

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Tamil Cuisine  -  Non-Vegetarian RecipesShrimp Recipes (entree)
Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 1 votes

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INGREDIENTS:

  1. -- For Making Gravy --
    1. Finely Chopped Onion - 1
    2. Finely chopped tomato - 1
    3. Finely chopped green chili - 1
    4. Coriander leaf - 20
    5. Ginger garlic paste - 1 1/2 teaspoon (tsp.)
    6. Thick fresh coconut milk - 1/2 cup
    7. Coriander powder - 1 1/2 teaspoon (tsp.)
    8. Black pepper powder - 1 teaspoon (tsp.)
    9. Fennel seed powder - 1 teaspoon (tsp.)
    10. Chili powder - 1/2 teaspoon (tsp.)
    11. Cinnamon stick - 1 small piece
    12. Oil - 3 teaspoon (tsp.)
    13. Salt - as needed.
  2. -- Grind to Paste --
    1. Shrimp - 1/2 cup
    2. Onion - 1
    3. Green chili - 2
    4. Shredded coconut - 2 tablespoon (tbsp.)
    5. Roasted gram - 1 1/2 tablespoon (tbsp.)
    6. Ginger garlic paste - 1 teaspoon (tsp.)
    7. Black pepper powder - 1/4 teaspoon (tsp.)
    8. Cumin seed powder - 1/4 teaspoon (tsp.)
    9. Turmeric powder - 1/4 teaspoon (tsp.)
    10. Salt - as needed.

PREPARATION:

  1. Grind the ingredients under the section "Grind to Paste" to a thick paste.
  2. In a pan heat oil. Now add cinnamon stick, onion, green chili and sauté until the onion turns golden brown.
  3. Now add ginger garlic paste and sauté until raw smell is gone.
  4. Now add chili powder and sauté until oil separates.
  5. Now add tomato and sauté until oil separates.
  6. Now add coriander powder, black pepper powder, cumin powder, fennel powder, turmeric powder, salt, coconut milk, 1 cup of water. Boil and cook this until the raw smell is gone.
  7. Now make small balls out of the ground paste and drop into the boiling gravy. Lower the heat and cook until the shrimp balls are cooked. NOTE: once the balls are cooked they will start to float.
  8. Remove the gravy from stove. Add coriander leaf mix well and serve.

NOTES:

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