Fish Kofta Curry

 INGREDIENTS:

For The Koftas:

1. Fish Fillets, boneless (Basa, Barramundi, or any firm white fish) 8-10
2. Potato, 1, boiled and mashed
3. Onion, 1, finely chopped
4. Green Chilis 1-2, finely chopped
5. Ginger Paste, 1 tsp
6. Garam Masala Powder, 1/2 tsp
7. Turmeric Powder, 1/4 tsp
8. Red Chili Powder, 1/2 tsp
9. Salt to taste
10. Roasted Gram Flour, 2 tbsp
11. Coriander Leaves, finely chopped, 2 tbsp
12. Oil for shallow frying

For The Curry

1. Onions, 2 medium, pureed or grated
2. Tomato Puree, 1/2 cup (from 2 medium tomatoes)
3. Ginger-Garlic Paste, 1 tbsp
4. Cumin Seeds, 1 tsp
5. Bay Leaf, 1
6. Green Cardamom, 2–3, lightly crushed
7. Cinnamon Stick, 1-inch piece
8. Turmeric Powder, 1/2 tsp
9. Kashmiri Red Chili Powder, 1 tsp 
10. Cumin Powder, 1 tsp
11. Coriander Powder, 1 tsp
12. Garam Masala Powder, 1/2 tsp
13. Mustard Oil, 3 tbsp
14. Fresh cream or whisked Yoghurt, 2 tbsp 
15. Salt, to taste
16. Sugar, 1/2 tsp

METHOD:

Serving Size: 4-5

Steam, poach, or boil the fish until just cooked. Drain thoroughly and allow it to cool. 

Remove any skin or bones and flake the fish finely. 

Combine the fish with mashed potato, onion, green chilies, ginger paste, turmeric, red chili powder, garam masala powder, coriander leaves and salt. 

Add roasted besan and mix until you have a soft but firm mixture.

Divide the mixture into equal portions and shape them into smooth oval or round koftas. 

Heat oil in a frying pan over medium heat. 

Shallow-fry the koftas, turning gently, until golden brown on all sides. Remove and set aside.

In the same pan, heat oil and temper with cumin seeds, bay leaf, green cardamoms, and the cinnamon stick until fragrant.

Add the onion paste and sauté on medium heat until the raw smell disappears and it turns golden brown.

Stir in the ginger-garlic paste and cook for another 1–2 minutes. 

Add the tomato puree, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Cook until the oil begins to separate from the masala paste.

Lower the heat and stir in whisked yoghurt or fresh cream to add a velvety texture. Add salt and sugar. Pour in the hot water and bring the gravy to a gentle boil. 

Reduce the heat and simmer for 5–7 minutes, allowing the gravy to thicken slightly. Sprinkle the gravy with garam masala powder.

Gently slip the fried koftas into the simmering gravy just 2–3 minutes before turning off the heat. 

Spoon some gravy over them rather than stirring vigorously. Cover and simmer on low heat for 4-5 minutes so the koftas absorb the flavors without breaking apart. Garnish with coriander leaves. 

Serve the fish kofta curry with steamed rice, vegetable pulao or jeera rice and a crisp cucumber salad.