Nilgai Kofta Curry
Nilgai Recipe
1Setup & Prepare
About This Recipe
Spiced nilgai meatballs in creamy tomato-cashew curry sauce—rich, comforting, authentically delicious.
Cultural Context
(145 words) Kofta curry—spiced meatballs in rich curry sauce—represents Indian home cooking at its most satisfying. The dish appears across the subcontinent with regional variations in spicing and sauce. While traditionally made with lamb, chicken, or vegetables, nilgai creates exceptional kofta. The lean ground meat binds beautifully with spices and breadcrumbs, forming tender meatballs that absorb curry sauce flavors. Nilgai kofta honors the antelope's Indian origins through authentic preparation that has become popular among Indian-American communities in Texas. This dish represents accessible ethnic cooking—ground meat requiring no special cuts while delivering restaurant-quality results. The tender meatballs in creamy tomato-based curry prove wild game can celebrate its heritage through traditional preparations. Served with rice or naan, nilgai kofta creates bridge between Texas hunting culture and Indian culinary tradition.
2Ingredients
Shopping List
3Cooking Instructions
- Combine all kofta ingredients except oil in bowl. Mix gently until just combined. Form into 1½-inch meatballs.
- Heat 1 inch oil in deep skillet to 350°F. Fry kofta in batches until golden brown, about 4-5 minutes. Drain on paper towels.
- For curry: heat ghee in large pot over medium heat. Add chopped onion and cook for 10 minutes until golden.
- Add ginger-garlic paste and cook 2 minutes.
- Add tomato puree and cook for 5 minutes until oil separates.
- Add all spice powders and cook for 1 minute, stirring constantly.
- Add cashew paste, cream, and water. Bring to simmer.
- Gently add fried kofta to sauce. Simmer for 10 minutes to allow kofta to absorb flavors.
- Garnish with fresh cilantro. Serve hot with basmati rice or warm naan.
4Chef's Notes & Pairings
Chef's Notes
- Adding pork fat or lamb to lean nilgai keeps kofta moist and tender.
- Fry kofta gently—high heat causes them to break apart.
- Cashew paste adds authentic richness and body to sauce.
- Don't boil sauce after adding kofta—gentle simmer prevents breaking.
- This dish is excellent make-ahead option for entertaining.
Wine Pairing
Indian Pale Ale or Viognier – Hoppy beer complements spices, or try aromatic Viognier for wine pairing.
Nutrition Facts
(per serving) Calories: 485 | Protein: 36g | Fat: 32g | Carbohydrates: 18g | Iron: 5.4mg
