Recipe for Kabab with Creamy Coconut Curry


  • For the Kebabs:
  • 400 g of K&N’s kafta kabab
  • For the Curry:
  • 3 tbsp Oil
  • 1 large Onion finely chopped
  • 1 tsp Garlic paste
  • 1 Green Chili deseeded and sliced lengthwise
  • 5 Curry leaves
  • 5 tomato puree
  • ½ tsp ground Cumin
  • 1 tsp ground Coriander
  • ¾ tsp ground Turmeric
  • ½ tsp Chilli powder
  • 1 ½ cup Coconut Milk
  • ½ cup Water (as needed)
  • 1 Lime quartered
  • Fresh Coriander leaves
  • Lemon-Scented Basmati Rice
  • 1 tablespoon vegetable oil
  • 2 tbsp onion chopped
  • 1 teaspoon finely chopped fresh ginger
  • 2 cups water
  • 1½ cups basmati rice
  • 1 tsp fresh lemon zest
  • Salt to taste
  • 1/2 teaspoon ground cumin
  • To Serve:
  • 8 lime wedges
  • 8 fresh cilantro sprigs

Cooking Directions

Prepare K&N''s Kafta Kabab as per the instructions on the pack.

For the Curry:
In a large saute pan over medium heat,heat the oil and cook onion until lightly browned.

Add garlic paste, green chilli and curry leaves and stir through.

Add tomatoes and the rest of the spices and cook for about 5 to 10 mins over medium heat.

Stir through the coconut milk and cook rapidly over medium high heat until the sauce thickens.

Add water as needed if you feel the need to thin out the sauce.

Add the prepared K&N’s Kafta Kabab to the sauce and stir to coat well.

Garnish with fresh coriander leaves.

Serve with lime wedges.

To make the Lemongrass Scented Basmati Rice:
Heat a sauce pot with the vegetable oil over medium heat.

Add the onion and ginger and cook for 30 seconds, or just until fragrant.

Stir in the lemon zest, salt and cumin for 1-2 minutes.

Now add soaked rice,water and cook it for 3-4 minutes.

Now add lemon slices and tightly cover the pot with a
lid, lower the heat to a simmer and cook for approximately 10 to 15 minutes or until the rice is fully cooked.

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