Fish Kofta Curry is fish balls in a delicious, thick gravy. This is a perfect lunch or dinner main course dish
and tastes lovely with rice and a green salad or vegetarian side dish.
Ingredients:
Fish boneless - 1/2 kg (300 gm)
Onion - grinded 1 mediam size
Tomato - grinded 1 mediam size
Ginger/garlic paste - 1 tbsp
poppy seeds + roasted chanay - 2 tbsp (grinded powder)
Coriander powder - 1 tsp
Salt - 1 tsp or as required
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Coconut powder - 1 tbsp
fenugreek seeds - a small pinch
Dried fenugreek leaves - 1 tbsp (mashed)
Bread crumbs - 1 grinded
Green chillies 3-4 (chopped)
All Spice Powder - 1/2 tsp
Curd - 1 tbsp
Lemon juice - few drops
Fresh coriander leaves - for garnishing
Water (as desired)
Method:
1. Marinate fish boneless pieces with salt, white vinegar and leave for 5-10 minutes then wash it.
2. To prepare the curry, Heat oil in a non-stick pan and add a pinch of fenugreek (methi) seeds and fry it
until light brown.
3. Then add Ginger/garlic paste and mix well.
4. Add grinded onion and tomato mixture into it and cook for 2-3 mns .
5. Now add coriander powder, salt, red chilli powder, coconut powder , turmeric powder and mashed
dried fenugreek and mix them well.
6. Add half cup of water to mix all masalas and cook until water dries up.
7. In separate bowl place fish pieces and add red chilli powder , salt, turmeric and coriander powder,
chopped green chillies and grind them to a very fine paste.
8. Now add curd, all spice powder, poppy seeds and roasted chanay grinded powder, dried fenugreek
and mix whole kofta mixture properly.
9. Form the mixture into equal-sized round balls and set aside .
10. When gravy is done and oil has separated from the masala, add the koftas gently with some more
water (if necessary) cook and simmer for 2-3 minutes.
(Do not cover the pan and stir very carefully to avoid breaking them).
11. Cook on low flame until fishballs are tender.
12. If required add half cup of water and cook until oil floats on top and good odor comes out.
Now add few drops of lemon juice.
13. Turn off the heat and garnish with chopped fresh coriander leaves. Serve hot with naan, chapatti or
boiled rice.
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