Fish Kofta Curry

It all started the day I made the fish croquets. The smooth and crispy croquets were a delight to eat at any time of the day. And I was all ready to make koftas out of that dough and eat with a curry. In Bengal there is a fish kofta curry, which is made from the fish “chitol” and the koftas are called “muitha”, which comes from the word “muthi” or “fist”, simply because the koftas are given shape by closing them inside the fist.

So I took the recipe from there and made a similar curry with whatever the fish I can lay my hands on. Thankfully it was Meru this time, and the curry turned out great. I don’t like the crispy all dry koftas, so what I do is I put the koftas a little before serving so that they can soak up the gravy and flavours. A lot of people might not like the idea, but I prefer it this way.

Mix the spices and potatoes to the boiled mashed fish

Give them a round shape

Fry them

The sides should be golden

On the side note, I prepared Rasmalai today. Came out just perfect. I am starting to grow a sweet tooth these days!! And I find them easier than baking!! Ha ha!! I have a long list to go on...hope the journey will be delightful.

Add the ginger-garlic paste to the tempered oil

Add chopped onions

Add tomatoes and cook

Add the spices when the tomatoes are cooked and they start to release oil

When the curry is prepared add the koftas

Fish Kofta Curry

Serves 4

Ingredients:

3 pieces of thick fish pieces

1 medium potato – peeled and boiled till soft from inside

5 cloves of garlic - minced

1 inch stick of ginger - minced

1 and ½ medium onion – chopped

1 medium tomato – chopped

2 tsp turmeric powder

3-4 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

1 small bunch of fresh coriander leaves

2 tbsp oil

1 small cinnamon stick

3 green cardamoms

3 cloves

1 bay leaf

Salt

Method:

Boil the fish pieces with some salt until the fishes are cooked through. Once done, drain the water and keep the fishes aside to cool down.

When the fishes are cool enough to handle, mash them completely and pick out the bones.

In a skillet, heat up 2 tsp oil and add the garlic into it. Sauté on low flame for 1 minute or until you start to have their fine aroma. Do not turn them golden or brown.

Once done, pour the oil with garlic into the mashed fish. Also add in a handful of chopped onion, half of the minced ginger, half of the chopped coriander leaves, salt, 1tsp turmeric powder, 1 tsp red chilli powder, a little cumin and coriander powder and a pinch of garam masala powder.

Mix well till you get a smooth dough.

Make small balls out of them. You can also flatten them up a little.

Heat 1 tbsp oil in a skillet or frying pan and fry the fish balls till they become golden on both the sides.

Transfer them to a separate bowl or plate and keep aside.

In a kadai heat up rest of the oil and add in the cinnamon stick, cloves, bay leaf and green cardamoms.

Sauté for half a minute or until the oil becomes aromatic and then add the rest of the minced ginger and garlic. Sauté for 1 minute and add the chopped onions to them.

Sauté till the onions become golden brown and add the chopped tomatoes to them.

Mix in and cook till the onions become all mushy and they start to release oil from them.

Sniff to be sure that the mixture does not smell like tomatoes any more.

Add ¼ th cup of water at this point and add in the turmeric powder, red chilli powder, cumin powder and coriander powder. Sprinkle some salt and cook for 2 minutes to ward off the raw spice smell.

At this point your curry is ready. Add water to make the gravy now.

Add 2 cups of water to make a medium consistency gravy. If you want thicker, add lesser water and for thinner gravy add more.

Boil till the gravy reaches your desired consistency.

Taste and adjust the seasoning.

Sprinkle the garam masala powder and chopped coriander leaves over the gravy.

Put off the flame and add the fish koftas into them just before serving. If you add them way before serving they will become soggy.