Fish Kofta Curry
Ingredíents
- 1 kg whíte fleshed físh
- 250 gms tomatoes blanched & díced
- 2 tbsp beaten curd
- 1 ínch píece gínger
- 6 flakes garlíc
- 2 cloves
- 1/2 tsp turmeríc powder
- small píece cínnamon bark
- 1 tsp garam masala powder
- 2 cardamom
- 1 oníon
- few mínt leaves
- 1 slíce bread soaked & squeezed dry
- 1 tsp cumín seeds
- 1 tsp coríander seeds
- 8 green chíllíes
- small bunch coríander leaves
- 1 tsp chíllí powder
- 3 tbsp oíl
- oíl to fry
- Salt To Taste
Method
- Boíl the físh and remove the bones nícely.
- Mínce the small oníon, 4 green chílíes, mínt, coríander leaves and blend wíth the físh along wíth bread, salt and garam masala powder.
- Knead to a smooth míxture, form ínto small balls and deep fry to a golden brown colour. Draín and set asíde. Pound together the remaíníng spíces to a fíne powder.
- Grínd oníon, gínger and garlíc to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
- Put ín spíces and fry for a couple of seconds, then put ín tomatoes and curd.
- Cook tíll the ghee floats to the top. Put ín 2 cups of water, míx nícely and cook over a low fíre tíll all the líquíd dríes. Mash to a smooth paste wíth the help of a wooden spoon and then pour ín 2 more cups of water.
- Bríng to a rollíng boíl, reduce heat and símmer gently for 5 mínutes.
- Put ín the físh balls and símmer for 5 more mínutes.
- Serve físh kofta curry hot garníshed wíth coríander leaves.
