Barramundi Salad with Ginger and Lime Dressing

I like Asian methods of preparing fish. There's always fresh ingredients involved and some kind of tasty dressing. It's quick and delicious.
Following recipe is from Vietnam, adapted from here.

Ingredients:

700-800 g of barramundi fillets (or other white fish), cut into large chunks

salt and pepper, for seasoning

corn flour for coating

oil (peanut) for shallow frying

1/2 a telegraph cucumber, thinly sliced lengthwise 

1 red chili, sliced

1 spring onion, sliced

1/4 cup of coriander leaves

-Ginger and lime sauce / dressing

3 bird chilies, chopped

1 green chili, chopped

5 cm knob of ginger, chopped

2 garlic cloves, chopped

4 tbs of sugar

1/3 cup of fish sauce

3 tbs of lime juice

4 tbs of water

Method:
Season fish pieces and coat with corn flour. Heat oil in a pan and fry both sides for 5-6 minutes. Place them onto a serving dish. Mix cucumber strips, coriander and spring onion. Place then on top of fish. 
Mix all ingredients for dressing; pour over prepared fish and vegetables. Enjoy!

Riba na Vijetnamski način

Svidja mi se nacin kako Azijati pripremaju ribu. Uvijek imaju svjeze povrce i aromaticno bilje pridruzeno i neku vrstu preliva koja daje posebnu notu jelu. Brzo i ukusno.

Originalni recept mozete vidjeti ovdje.

Potrebno:

700-800 gr baramandi ribe (ili druga bijela riba), komadi

so i biber

kukuruzni skrob, za uvaljati ribu

ulje (kikiriki po mogucnosti), za plitko przenje

1/2 dugackog krastavca, rezanog na tanke trake

1 crvena papricica, rezana tanko

1 mladi luk, izrezan dijagonalno, tanko

1/4 solje lisca korijandera

-Djumbir i limeta preliv

3 male ljute papricice, sjeckane sitno

1 zelena paprika (mala), sjeckana

5 cm djumbira, sjeckanog / rendanog

2 cena bijelog luka / cesnjaka, sjeckanog / protisnutog

4 K secera

1/3 solje ribljeg sosa / umaka

3 K soka limete

4 K vode

Nacin:

Zacinite ribu, uvaljajte u skrob i przite 5-6 minuta svaku stranu. Postavite na posluzavnik.

Pomijesajte krastavac, korijander i mladi luk. Postavite preko ribe.

Pomijesajte sve sastojke za preliv i prelijte preko svega. Sluzite odmah.

Grilled Snapper with Chilly, Coriander and Lime Dressing

When I arrived to Australia (20 years ago), I realised I will have to learn how to cook fish and seafood. Being born on continent, far away from sea, I didn't eat a lot of fish (except river fish, occasionally) and didn't know much about other edible sea creatures. It all changed last few years...I'm in love with seafood now!
Snapper is one of most appreciated fish here. I like to prepare it whole, either barbecued, baked or steamed and then add flavours in form of fresh herbs, oils and (citrus') juices.

Ingredients:
2 medium snappers
oil, salt and pepper
Dressing-
2-3 tbs olive (or other) oil
1 lime, zest and juice
4-5 tbs chopped coriander
1/2 red (mild) chilly, chopped
1 small garlic clove, crushed (optional)
salt and pepper  to taste

Method:
Preheat your grill / bbq. Make slits on thickest parts of fish. Season and brush with oil. Grill each side of fish for 6-10 minutes, depending on size. Turn once only. (Fish basket or al-foil strips wrapped around head and tail of fish will help handling). Place onto serving plate. Mix all ingredients for dressing and pour over the fish. Enjoy!

Grilovani Zubatac sa Korijanderom, Čilijem i Limetom

Kad' sam stigla u Australiju (prije 20 godina), shvatila sam da cu morati nauciti kako da spremim ribu i morske plodove. Obzirom da sam rodjena na kontinentu, daleko od mora, riba mi nije cesto bila na meniju (osim rijecne ribe, povremeno) i nisam mnogo znala o drugim jestivim morskim bicima. Sve se to promijenilo zadnjih nekoliko godina...Sad' mnogo volim morske plodove!
Zubatac je jedna od najcjenjenijih riba ovdje. Volim da je pripremim cijelu; bilo na rostilju (grilu), u rerni ili kuhanu na pari, i onda dodam svjeze zacinsko bilje, ulje i sokove (citrusa).

Potrebno:
2 zubatca, srednje velicine
ulje, so i biber
Preliv-
2-3 K maslinovog (ili drugog) ulja
1 limeta, sok i ribana korica
4-5 K sjeckanog koriandera (lisce)
1/2 crvene papricice, sjeckane
1 manje ceno bijelog luka, protisnuto (opciono)
so i biber, prema ukusu

Nacin:
Zagrijte gril / rostilj. Zasijecite ribu na najdebljim dijelovima; posolite i pobiberite. Natrljajte uljem. Pecite oko 6-10 minuta svaku stranu, okrecuci jednom (Mreza za ribu ili al-folija oko glave i repa ribe ce pomoci u okretanju). Smjestite ribu na posudu ukojoj cete servirati. Pomijesajte sve sastojke za preliv i pospite po ribi. Uzivajte!

Mexican Black Bean, Corn, Capsicum and Avocado Salad

It looks nicely colourful and it's delicious. You can serve it as vegetarian meal or side dish / salad. Would look good on Christmas table too!

Ingredients:

2 cans black beans  (or 1 cup dry, presoaked, cooked), rinsed

1 cup corn kernels (frozen OK), cooked

1 red capsicum, diced

1 red chilli( long/mild), diced

4-6 spring onions, sliced (or 1 Spanish onion, diced)

1/2 bunch coriander leaves, sliced

1 lime, juice and zest

1/3 cup olive oil

2 avocados, diced

salt, sugar and pepper to taste

cayenne pepper (optional) to taste 

Method:

Mix all ingredients (except avocado) 2-3 hours before serving, season and leave in fridge. Just before serving, dice avocado and mix in. Enjoy!

Meksička Grah Salata sa Avokadom, Kukuruzom i Paprikom 

Izgleda lijepo saroliko i pikantna je. Mozete je servirati kao vegetarijanski obrok ili kao prilog / salatu. Izgledala bi lijepo i na Bozicnoj trpezi.

Potrebno:

2 konzerve crnog graha (ili 1 solja suhog, natopljen i skuhan), ispranog

1 solja kukuruznih zrna (smznuti mogu), skuhani

1 crvena mesnata paprika, sjeckana na kockice

1 cili papricica, crvena blago ljuta, sjeckana

4-6 kom. mladog luka, sjeckana (ili 1 ljubicasti luk, sjeckan)

1/2 vezice korijander lisca, sjeckano

1 limeta, sok i ribana korica

1/3 solje maslinovog ulja

2 avokada, sjeckan na kockice

so, secer i biber prema ukusu

kajen biber (opciono) prema ukusu

Nacin:

Pomijesajte sve sastojke, osim avokada, na 2-3 sata prije sluzenja i zacinite. Promijesajte i ostavite u frizider. Neposredno prije sluzenja isijecite avokado i umijesajte laganim pokretima. Sluzite i uzivajte.

Spiced lentil salad, Indian style

Huh,...it's not easy surviving holidays. Days of eating heavy food, rich cakes and drinking...After that, I always feel I need a few days of light / vegetarian food and a lot of plain water in order to detoxify my body. Here is one suggestion - Indian style!

Ingredients:
2 tbs oil (olive)
1 large onion, diced
2 garlic cloves, crushed
2 tsp cumin powder
1 tsp coriander powder
1 tsp mustard powder
1 cup green lentils
1 1/2 cups chicken stock (or vegetable)
4 shallots, sliced
1 red chilly, sliced
1 green chilly, sliced (optional)
1 tbs pomegranate molasses
1 tsp salt
1/2 tsp black pepper powder
1/2 cup coriander leaves, chopped
1/4 cup Italian (flat leaf) parsley, chopped
Method:
Heat oil and saute onions for a minute; add garlic, all powders and lentils. Mix well, then pour stock, cover and cook for 40 minutes. When lentils cooked but still firm, transfer to a large bowl.
Mix in shallots, chilly, molasses and herbs. Add salt and pepper and mix well. Sprinkle with some coriander leaves and enjoy. (Taste develops better after a couple of hours.)

Pikantna salata od zelene lece / sociva na Indijski nacin

Sva sreca pa nije potrajalo duze... Dani svakodnevnog gozbovanja, neodoljivih slatkisa i alkohola... Poslije praznika uvijek pozelim nesto lagano ili vegetarijansko; osjecam da moje tijelo to trazi, kako bi se detoksificiralo. Ovo je jedan od takvih recepata - u Indijskom stilu!

Potrebno:
2 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnutog
1 k koriandera u prahu
2 k kima u prahu
1 k senfa u prahu
1 solja zelene lece
1 1/2 solja pileceg / povrtnog bujona
4 mlada luka, sjeckana
1 ljuta papricica, sjeckana
1 K molase od nara / sipka
1k soli
1/2 k crnog bibera, mljevenog
1/2 solje lisca korijandera, sjeckanog
1/4 solje persunovog lisca, sjeckanog
Nacin:
Zagrijte ulje, proprzite crveni luk, zatim dodajte bijeli luk i sve zacine u prahu. Zalijte supom, poklopite i kuhajte 40 minuta. Leca treba da je kuhana, ali neraspadnuta.
Prebacite socivo u vecu posudu, dodajte mladi luk, molasu, i ostalo bilje. Promijesajte dobro. Pospite jos malo koriandera po povrsini i uzivajte. (Nakon par sati, salata postaje ukusnija, jer se svi sastojci bolje razviju.)

Falafel

I've tried many recipes for falafel with precooked chick peas- none of them were good enough. Some of them were mushy, others wouldn't shape well... This-one I tried out of curiosity - it called for presoaked beans. It's perfect; just need to remember 24 hours in advance to soak your chick peas.

Ingredients:

2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh coriander or parsley, chopped finely
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp ( kosher) salt
½ tsp black pepper, freshly ground
Vegetable oil for frying
 
Method:
Soak the chick peas for 24 hours.  Drain and place into food processor.Pulse the chickpeas until they finely chopped . Add all other ingredients; Process until the ingredients are incorporated and the mixture is a pale green ( should still be a  grainy texture). Take spoon fulls (ice cream scoop) of mixture, squeeze gently and roll between your palms. (If difficult to shape, place mixture in the fridge for 20-30 minutes)
Heat an electric fryer or a large saucepan with oil.  The oil should be about 3cm deep and  medium hot.Gently drop the falafels  (few at a time) into the hot oil and fry for about 3-5 minutes, until they're  golden brown.  Remove and place on a paper towel. Serve falafel with yogurt / sour cream / humus and flat bread.  

Probala sam mnoge recepte za falafel sa kuhanim slanutkom - niti jedan mi nije bio po volji. Neki su bili previse sipljivi, drugi se nisu dali formirati... Ovaj sam zapazila i bas me zanimalo kako bi uspjeli sa nekuhanim (samo namocemin) slanutkom. Ispali su jako dobri; samo se treba sjetiti 24 sata prije kuhanja da se slanutak natopi.

Potrebno:

2 solje suhog slanutka / leblebije
1 srednji crveni luk, sitno sjeckan
5 cena bijelog luka, protisnutog
1 solja svjezeg korijandera (ili persuna), sjeckanog sitno
1 k praska za pecivo
2 k korijandera u prahu
2 k kima u prahu
1/2 k 'ljuspica' suhe paprike / cilija
1 K soli
1/2 k  crnog bibera, svjeze mljevenog
Ulje za przenje
Nacin:
Namocite slanutak na 24 sata prije. Ocijedite i stavite u elektricnu sjeckalicu. 
Pulsirajte / meljite slanutak, dodajte i ostale sastojke i izblendirajte sve do zrnaste mase svjetlo zelene boje. Uzimajte smjesu napravom za vadjenbje sladoleda, blago stisnite i formirajte loptice. (Ako ih je tesko formirati stavite smjesu u frizider na 20-30 minuta).
Zagrijte ulje (treba da bude 3 cm i srednje vrelo) 
Pazljivo spustite nekoliko falafela u ulje i przite 3-5 minuta, ili dok ne postanu zlatno-zuti. Ocijedite na upijajucem papiru. Servirajte sa yogurtom / pavlakom/ humusom i nekim tankim (Turskim, Lebaneskim) hljebom. 

Tomato, Coriander and Cumin Rice with Grilled Lamb

Rice dishes are very often on my table and this is one of my favourite ways of serving it. Perfect as a companion to any kind of red meat. 4 serves -  3,5 WW points each ( add points for meat - in this case 5 points per chop) 

Ingredients: 

Rice-

1,5 tbs olive oil

1 cup long grain rice (Basmati)

1 small onion, diced

3 garlic cloves, crushed

1 tsp cumin, ground

3-4 tomatoes, diced

2 cups chicken or vegetable stock

1/3 cup coriander leaves  

Meat-

4 lamb chops

salt and pepper

spices for meat according to your taste

(I like using coriander, cumin and oregano powder with lamb)

Method: 

Heat oil, add rice and stir for a couple of minutes. Add onion, garlic and cumin. Cook until aromas are released, then add tomatoes, mix well and pour stock. Cover and cook (reduce heat) 20 minutes. Remove pan from heat and let it (covered) cool slightly. Fluff the rice (with a fork) and stir in coriander.

Season lamb chops and grill them 5-6 minutes each side (or according  to your liking). Serve with rice and salad.

Riža sa Paradajzom, Korijanderom i Kimom uz Grilovano Meso

Razliciti prilozi od rize se jako cesto nadju na mojoj trpezi, a ovaj dolje navedeni nacin je jedan od meni najdrazih. Perfektno za servirati sa bilo kojim crvenim mesom.

Potrebno:

Riza-

1,5 K maslinovog ulja

1 solja rize dugog zrna (Basmati)

1 manji crveni luk, sjeckan

3 cena bijelog luka, protisnuta

1 k praha kima

3-4 paradajza, sjeckana na kocke

2 solje kokosijeg ili povrtnog bujona / supe

1/3 solje lisca korijandera, sjeckana krupno

Meso-

4 kotleta (ja sam koristila jagnjetinu)

so i biber

zacini za meso po vasem ukusu

(u ovom slucaju korijander, kim i origano u prahu) 

Nacin:

Zagrijte ulje, proprzite rizu par minuta, zatim ubacite luk i kim. Mijesajte i kuhajte malo zatim dodajte paradajz i supu / bujon. Poklopite, smanjite i kuhajte 20-ak minuta. Smaknite s vatre, ostavite poklopljeno par minuta, zatim viljuskom 'izgrebite' rizu (da se odvoji) i pospite sa liscem korijandera.
Zacinite meso i pecite / grilujte 5-6 minuta svaku stranu (ili duze ako volite dobro peceno). Servirajte sa rizom i salatom.

Satay Beef Salad ...or...My oven - episode 3

My oven door 'exploded'!...It went down in a million little pieces; and it's not first time - 

a year ago it happened already... The front (external) door simply broke for no reasons, leaving only internal glass attached.  Now I'm  in search for another  part  (again)....grrrr!

NOT HAPPY 'Whirlpool' / Ikea!

 Ingredients:

1 Large slice of rump steak (salt, pepper, oil for grilling)

1 Spanish onion, sliced

1 medium carrot, grated

1-2 cups bean sprouts

small bunch of coriander leaves, roughly chopped

10-15 sugarsnap peas (mangetout) , sliced diagonally

Satay sauce dressing-

1/2 tbs oil

1/2 tbs red curry paste

1/3 cup peanut butter

1/2 can coconut milk

juice of 1/2 lime

1 tsp brown (or palm) sugar

a bit of fish sauce or salt to taste

(or, use commercial satay sauce) 

Method:

Make sauce first, if you're not using already prepared.

Heat oil, fry curry paste for 30 sec, then add coconut milk and peanut butter. Mix well, bring to boil and take off of heat. Mix in fish sauce, sugar and lime juice.

Grill or pan fry seasoned steak, leaving it slightly pinky inside; let it rest.

Meanwhile, mix all sliced ingredients for salad, place it into a shalow dish. Place sliced steak on top of salad and pour satay dressing. Enjoy!

Satay Salata sa Ramstekom...ili ...Moja rerna - epizoda 3

Vrata  moje rerne su eksplorirala!...Rasula se u milion malih djelica, i to nije prvi put- prije godinu dana se to vec jednom desilo...Prednja (spoljna) vrata su jednostavno popucala bez ikakvog razloga, ostavljajuci samo unutarnje staklo u okviru. Eto sad sam u potrazi za jos jednim dijelom (opet)...grrr!

NISAM ZADOVOLJNA 'Whirlpool' / Ikea!

Potrebno:

1 veci ramstek (so, biber i ulje za pecenje)

1 ljubicasti luk, sjecen na rebarca

1 srednja mrkva, rendana

1-2 solje izdanaka graha / boba

mali svezanj lisca korijandera, krupno rezanog

10-15 mangetout mahuna (pljosnate), rezane dijagonalno

Satay preliv-

1/2 K ulja

1/2 K crvenog karija

1/3 solje kikiriki maslaca

1/2 konzerve kokosovog mlijeka

sok 1/2 limete

1 k braon (ili palminog) secera 

malo ribljeg sosa ili so prema ukusu

(ili, koristite gotovi satay sos)

Nacin:

Najprije napravite satay sos, ako ne koristite gotovi.

Zagrijte ulje, proprzite kari, dodajte mlijeko i maslac. Promijesajte dobro, pa zacinite sa ostalim sastojcima.

Zagrijte tavu i ispecite meso, ostavljajuci ga blago ruzicastim unutra. Neka se odmori.

Pomijesajte sve sastojke za salatu i stavite na vecu, plitku posudu. Izrezite meso na trake i poredajte ga preko salate. Prelijte pripremljenim sosom. Uzivajte!

Malaysian Murtabak

I'm back...
My family and me have been 'locked' in our home quarantine for almost whole week. It all started with my hubby - he returned from work with fever, dry cough, muscle aches... It spread to all 4 of us in next few days...
We're fine now,... just keep coughing a lot!

Recipe comes from Malaysia (India has similar dish), where this kind of food is sold as 'street food'. The dough remind me  of Bosnian 'Burek' and /or Turkish 'Gozleme'.  I LOVE the taste of added aromatics

Ingredients:
Dough-
1 cup flour
pinch of salt
100 ml (+) water
1/2 cup oil (for greasing)
Filling-
1 tbs oil
250 g mince (chicken or veal, preferable)
1/2 onion, diced
1 garlic clove, crushed
1 tsp grated ginger
1/4 tsp turmeric
1/2-1  tsp Garam Masala
salt and pepper to taste
1/3 cup peas (optional)
1-2 tbs coriander leaves, chopped
Extra-
2 eggs, beaten and seasoned
1/2 onion, sliced
Method:
Make a soft dough from salt, flour and water. Divide in 4, cover with oil (turn to coat all over) and leave aside for 30 min.
Heat  oil, saute onion, mince and the rest of ingredients. Cook until meat cooked; check seasoning. Cool slightly.
Beat eggs in a separate bowl; slice onion.
Place non-stick pan on heat.
With palm of your clean hand spread 1 tbs oil (from bowl with dough) on a smooth clean surface. Place 1 part of dough on it and roll out the dough as thin as possible ( I do this with my oiled palms - find it easier)
Place 2 tbs of beaten egg in the middle, then 2-3 tbs of filling and sprinkle some onion on top. Lift sides of the dough  (opposite ones first) cover the filling. Carefully lift murtabak and place on hot pan  (with covered side up). Press slightly with spatula. When slightly browned , turn the dough and do the same with other side.
Repeat with other 3. Serve warm!

Murtabak - Malezijski Burek

Evo mene...

Skoro sijelu sedmicu dana sam zajedno sa mojom porodicom bila u 'kucnom pritvoru'... Sve je otpocelo sa mojim dragim, koji je dosao sa posla tresuci se od hladnoce, sa suhim kasljem i bolovima u misicima. Prosirilo se na sve 4 nas ...Sad smo u redu, iskljucujuci kasalj, koji nas jos uvijek prati.

Recept je Malezijski (mada i u Indiji slicno prave) i podsjeca malo na nas burek i Tursku gozlemu. Volim dodatak aromaticnih sastojaka, koji doprinose ukusu.

Potrebno:

Tijesto-

1 solja brasna

malo soli

100 ml (+) vode

1/2 solje ulja  (za 'namastiti')

Fil-

1 K ulja

250 gr mljevenog mesa (piletina ili teletina najradije)

1/2 crvenog luka, isjeckanog

1 ceno bijelog luka, protisnutog

1 k rendanog djumbira

1/4 k turmerika

1/2 -1 k Garam Masale

so i biber prema ukusu

1/3 solje graska (po zelji)

1-2 K lisca korijandera, sjeckanog

Jos-

2 jaja, umucena sa malo soli i bibera

1/2 crvenog luka, sjecenog na rebarca

Nacin:

Umijesiti  mekano tijesto od vode, brasna i soli (kao za pitu); podijeliti na 4. Postaviti u posudu sa uljem (malo uvaljati svako tijesto) Ostaviti po strani oko 30 minuta.

Zargijati ulje, proprziti luk, pa dodati i ostale sastojke. Prziti i  mijesati  dok meso ne promijeni boju. Provjerite ukus. Ostavite prohladiti.

Umutite jaja, isjecite luk.

Stavite tavu sa ne prijanjajucim dnom na vatru. 

Uzmite 1 K ulja iz posude sa tijestom, i sa cistim rukama namazite povrsinu na kojoj cete raditi. Stavite 1 kuglu tijesta, razvaljajte sto je moguce tanje (ja ovo radim nauljenim rukama). 

Na razvuceno tijesto stavite 2 K jaja, zatim 2-3 K mjesavine i malo crvenog luka po povrsini. Preklopite tijesto preko punjenja (suprotne stranice najprije). Pazljivo dignite i premijesitie na tavu (preklopljena stana gore). Dok se pece lagano stisnite sa spatulom po povrsini. Okrenite i ispecite i drugu stranu. Ponovite isto sa preostale 3 loptice tijesta. Servirajte toplo!

Chicken Peanut Butter Curry

Family favorite!
For a quick every day dinner use already prepared red curry.
Ingredients:
600 g chicken meat, diced (your choice, I like thighs)
1/3 cup oil
2-3 tbs red curry paste
400 ml can coconut milk
1/3 cup fish sauce
2 tbs brown sugar
1/2 cup peanut butter (crunchy is better)
Coriander leaves for garnishing (optional)
Red curry - (for those who can't buy already prepared)
6 dried red chillies,
2 med onions, chopped
3 garlic cloves, crushed
2 tbs oil
1 tbs grated lemon rind
2 teas shrimp paste
1 tbs ground cumin
1 tbs paprika
2 teas turmeric
1 teas black pepper
(Blend or process all ingredients into a smooth paste. Keep refrigerated.)
Method:
Heat oil in a pan, add diced chicken and fry until chicken change it's colour. Add red curry, mix well. Pour coconut milk, and bring to boil. Cook for 10 min, add all other ingredients and mix well. Serve with rice.


Pileci kari sa kikiriki maslacem

Brzinska vecera / rucak, ukoliko imate gotov crveni kari.

Potrebno:
600 gr pileceg mesa, sjecenog na kocke (vas izbor)
1/3 solje ulja
2-3 K crvenog karija
400 ml kokosovog mlijeka
1/3 solje 'ribljeg' sosa
2 K braon secera
1/2 solje kikiriki maslaca (sa komadicima kikirikija)
Lisce korijandera za ukrasiti (po zelji)
Crveni kari (za one koji ga nemogu kupiti)
6 suhih crvenih papricica (chili)
2 srednja crvena luka, sjeckana
3 cena bijelog luka, protisnuta
1 K ribane limunove korice
2 k paste sasusenih skampa (Azijski proizvod)
1 K kima u prahu
1 K paprike crvene
2 K turmerika
1 k crnog bibera
(sve sameljite ili istucajte dok ne dobijete guscu pastu - drzite u frizideru)
Nacin:
Zagrijte ulje, proprzite piletinu. Dodajte crveni kari, promijesajte. Uspite kokosovo mlijeko, i kuhajte 10-ak minuta. Ubacite sve ostale sastojke i dobro promijesajte. Sluzite sa kuhanom rizom.

Indian Beef Koftas

Quick, tasty, aromatic and satisfying!

Ingredients:
750 g minced beef
1,5-2 tbsp curry powder (Madras preferably)
2 gloves garlic, crushed
2 teas grated ginger
2/3 cup yogurt
2 tbsp coriander leaves, chopped
2 tbsp ghee, or oil
1 large onion, chopped
1/2 cup coconut milk
1 cup water (or less)
1 tbsp tomato paste
1/2-1 teas salt
extra yogurt to serve
Method:
Combine mince, 1/2 curry garlic, ginger and 1 tbsp of yogurt. Mix well, and shape into balls, dusting hands with flour. Set aside.
Heat ghee or oil, fry onion, add curry and mix. Stir in the rest of ingredients, and cook for 5 minutes. Add kofta balls,cover and simmer for 15 minutes. Uncover and simmer for another 5 minutes. Serve with rice, garnished with some yogurt and coriander.


Indijski cuftici sa karijem

Potrebno:
750 gr mljevene govedine
1,5-2 kasike kari praha
2 cena bijelog luka
2 kasicice ribanog djumbira
2/3 solje jogurta (gustog)
2 kasike masla, ili ulja
1 veliki crveni luk, sjeckan
1/2 solje kokosovog mlijeka (*vidi objasnjenje)
1 solja vode (ili manje)
1 kasika gusto ukuhanog paradajza
1/2-1 kasicica soli
jos jogurta za servirati
Nacin:
Umijesite meso, pola karija, bijeli luk, djumbir i 1 kasiku jogurta. Oblikujte loptice, sa nabrasnjenim rukama. Ostavite na stranu.
Zagrijte maslo, proprzite luk, dodajte curry. Promijesajte, pa ubacite i ostale sastojke. Prokuhajte 5 minuta, ubacite cuftice. Kuhajte 15 minuta poklopljeno, skinite poklopac pa kuhajte jos 5 minuta.
Servirajte sa rizom, ukraseno sa jogurtom i korijanderom.