4:02 Minutes
Recipes
4 Servings
Echorer Kofta Curry is a classic Bengali-style dish made with raw jackfruit koftas cooked in a rich, spiced gravy. Prepared using King’s Sunflower Oil, this dish offers a perfect blend of texture and flavour with crispy koftas and a comforting curry base.
This version simplifies the traditional recipe while maintaining authentic flavours. King’s Sunflower Oil ensures the koftas are crisp and the gravy remains light yet flavourful, making it perfect for everyday cooking.
Echorer Kofta Curry has a mildly spicy, rich, and slightly sweet flavour. The koftas are deep-fried and then gently simmered in a tomato-based gravy for a balanced and comforting dish.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take raw jackfruit and boil it until soft and tender.
Allow it to cool slightly before handling.
Remove any hard seeds if required.
Mash the jackfruit thoroughly into a smooth mixture.
Ensure there are no large chunks for better kofta texture
Transfer the mashed jackfruit into a mixing bowl.
Add besan (gram flour) to help bind the mixture.
Mix in ginger, chopped green chillies, and spices.
Add salt according to taste and combine everything well.
Mix into a firm dough-like consistency suitable for shaping.
Take small portions of the mixture and roll into round balls.
Ensure the koftas are smooth and crack-free.
Heat King’s Sunflower Oil in a deep pan on medium flame.
Fry the kofta balls in batches until golden brown and crispy.
Remove and place on absorbent paper to drain excess oil.
Heat King’s Sunflower Oil in a pan on medium heat.
Add whole spices like bay leaf, cloves, and cardamom.
Let them release their aroma for a few seconds.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until fragrant.
Add tomato puree and cook until it thickens.
Stir until oil starts separating from the masala.
Add turmeric powder, red chilli powder, coriander powder, and salt.
Mix well so the spices blend evenly.
Add water to achieve the desired gravy consistency.
Let the gravy simmer for 5–7 minutes on low flame.
Gently add the fried koftas just before serving.
Stir lightly to coat them with gravy.
Simmer for 2–3 minutes so they absorb flavour.
Avoid overcooking to prevent the koftas from breaking.
Sprinkle garam masala over the curry.
Add a pinch of sugar if desired for balance.
Garnish with freshly chopped coriander leaves.
Serve hot with roti, naan, or rice.
Enjoy a rich and authentic Bengali-style dish.
King’s Sunflower Oil is ideal for frying koftas and cooking gravies due to its light texture and ability to maintain crispness without excess oil absorption.
King’s Sunflower Oil offers a neutral flavour, while mustard oil gives a stronger taste and ghee adds richness that may alter the traditional balance of this dish.
It is made using raw jackfruit koftas cooked in a spiced tomato-based gravy.
Ensure proper binding with besan and avoid overcooking after adding them to the gravy.
Frying gives the best texture, but you can bake them as a healthier alternative.
King’s Sunflower Oil is a great choice for both frying and cooking the gravy.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
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