In 2011, Kumar Pereira won over Australia with his gentle nature and spicy Sri Lankan food during series 3 of MasterChef... This is one of his signature dishes stripped back so you can make this at home in just 30 minutes. The koftas are made using premium beef mince, an aromatic Sri Lankan spice mix, finely chopped garlic, ginger and green chilli, all finished in a coconut sauce.
30 Minutes. Gluten Free. Sugar Free. Dairy Free.
400g beef mince
1 green chilli
4 garlic cloves
1 brown onion
2 sprigs mint
1 tin coconut milk
1 tablespoon tomato paste
2 tablespoons Sri Lankan curry powder (un-roasted)
3/4 cup long grain rice
Prepare vegetables and kofte
Grate the ginger and garlic. Finely chop the chilli and mint leaves. Dice the onion. Combine beef mince with mint leaves, HALF the curry powder, chilli, HALF the garlic, and HALF the ginger. Season with salt and pepper. Form beef mixture into small balls. Wet hands to stop mince from sticking! Set aside.
Using absorption method, cook rice. Place the rice in a saucepan with 1.5 cups cold water. Bring to the boil and cook until liquid is absorbed. Remove from heat.
Then cover and set aside for minimum 15 minutes.
Place a fry pan on a medium to high heat with a drizzle of olive oil. Stir fry the onion and remaining garlic and ginger for 2 minutes. Add the remaining curry powder and cook for a further 2 minutes. Stir in tomato paste and cook on a low heat for 3-4 minutes. Add the coconut milk and then place the kofte in the sauce. Add water until the kofte are at least half submerged. Simmer for 20 minutes until sauce thickens. Season with a pinch of salt & sugar (optional).
Spoon rice into bowls and top with kofte and coconut sauce.
This recipe was created by Kumar Pereira. For more information visit www.kumarpereira.net
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