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The world of fermentation.
Tender and flavorful, these meatballs are a take on southern Indian kofta, balancing the sharp, green flavor of fresh cilantro with warm spices. Roasted cashews and toasted coconut add richness and texture. We amplified those flavors by using coconut milk in the meatball mixture, as well as in the creamy, spicy tomato sauce in which they are simmered. The meatballs can be shaped up to an hour in advance and refrigerated until ready to cook. Steamed basmati rice or warmed flatbreads are ideal accompaniments.
cup unsweetened shredded coconut
tablespoons extra-virgin olive oil, divided
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