The curry contains coriander, cumin, Garam masala, Kashmiri chilli powder, turmeric, onions, garlic, green cardamon, cloves, cinnamon, chopped tomatoes, tomato purée, curry leaves and green chillies. We served the Kofta with plain boiled rice.
The dish was okay and we enjoyed it more as the meal progressed, but overall it didn’t excite us and we won’t be doing this recipe again.
Finding a good wine pairing also proved somewhat problematic. We started with a bottle of Blind Spot Pinot Gris 2012, an Australian white from the Wine Society. We previously sucessfully paired this with Devil’s Curry, also from Rick Stein, but this time there was no affinity with the dish, so we set the wine aside.
Brancott Marlborough Sauvignon Blanc 2013, a New Zealand white from Costco was an improvement, but still not a great match. Enjoyment seemed to vary from mouthful to mouthful.
We used up the leftover curry a couple of days later and the flavours became considerably hotter. We tried a bottle of Ocean’s Edge Marlborough Sauvignon Blanc 2013, from Tesco.
This wine still had intense peachy flavours, but was not so overtly fruity as the Brancott and was overall more restrained.
We thought this was a better match with the curry and probably a more versatile food wine.