Ingredients:

• For kofta balls:
• 1 lb – small prawns.
• 1 cup – chopped cabbage.
• 2 cups – chopped carrot.
• 1/2 cup – chopped onion.
• 3 – finely chopped green chillies.
• 1/4 tsp – Turmeric powder.
• 1 tbsp – fish masala powder.
• 4 tbsp – Corn flour/besan.
• 1 tbsp – chopped Coriander leaves (optional).
• Salt to taste.
• 1 cup – bread crumbs.
• oil as required.
• For gravy:
• 2 cups – chopped onion.
• 1/2 cup – Tomato puree.
• 2 tbsp – Tomato ketchup.
• 1 – large potato, diced into medium sized cubes.
• 1 tbsp – Ginger paste.
• 1 – bay leaf.
• 1 inch – Cinnamon stick.
• 2 – cardamom.
• 1/2 tsp – Turmeric powder.
• 1 tsp – cumin powder.
• Salt to taste.
• ghee/oil as required.

Method:

1. Remove the shell and wash the prawns. Boil for 2-3 mins, grind or pass them through a mincer to make a smooth paste.
2. Add rest of the ingredients (except bread crumbs and oil), mix well and keep aside.
3. Make small balls from the mix, roll on the bread crumbs and deep fry. Keep aside.
4. For curry, fry the potato cubes until light golden brown colour, keep aside.
5. Heat ghee/oil in a pan, add bay leaf, cinnamon, cardamom and saute till fragrant.
6. Add ginger paste and fry for a minute. Add onion and fry till translucent.
7. Add tomato puree, tomato ketchup, turmeric powder, cumin powder and fry for another 2-3 mins or until it leaves oil on the sides.
8. Add water, fried potatoes and salt.
9. Cover the lid, cook till potatoes are cooked and it attains desired consistency.
10. Add the kofta balls and cook for 1-2 mins.

Recipe courtesy of Sonali