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


Preparation info

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Appears in

The Café Paradiso Cookbook

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