Pistachio, green chilli and yoghurt kofta with kale in a fresh tomato-coconut sauce and cardamom-lime pancakes

Name: Pistachio, green chilli and yoghurt kofta with kale in a fresh tomato-coconut sauce and cardamom-lime pancakes
Yield: For four
Cuisine: Indian
Ingredients: 60 g strong flour; 400 g ripe tomatoes, chopped; ¼ tsp salt; 1 onion, finely chopped; 400 mls water; 50 g coconut cream block; 100 g gram flour; 20 cardamom seeds; 60 g rice flour; ½ tsp turmeric; 4-5 stalks of kale, to serve; 1 egg; rind and juice ½ lime; small handful of fresh coriander, chopped; 200 mls thick yoghurt; 2 cloves of garlic, chopped; 240 mls coconut milk; 30 mls single cream; 2 tsp grated ginger; ¼ tsp bicarbonate of soda; 2 fresh green chillies; 1 tsp cumin seeds; 1 tsp medium curry powder; 50 g shelled pistachios

Preparation info

For
four

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

This is one of many different kofta dishes we’ve been doing since I first took a shine to a simple basic recipe in a book by Tarla Dalal. The basic combination of yoghurt, gram flour and spices is essentially a dumpling batter which, when deep-fried, is delicious on its own in a sauce but will also accommodate all kinds of additions - different nuts & spices, chopped cooked vegetables like aubergine, peppers, roots or mashed pumpkin. The tomato-coconut sauce is so morei