FISH KOFTA
CURRY / FISH BALL CURRY
FISH
KOFTA CURRY OR FISH BALL CURRY is a delicious and flavourful recipe of fish in
which fish balls cooked in onion-tomato gravy with aromatic spices.
Fish
is a low calories food and it contains protein, minerals and vitamins like A
and D. It also contains omega-3 fatty acids, which reduce blood pressure and
promote mental health.
Therefore, fish is a healthy option to eat among non-veg
dishes.
Fish
kofta or fish ball curry is slightly unhealthy because we fry it in oil, but we
can make it healthy by making the balls or kofta in appam tawa or appam pan
with little oil.
Fish
kofta or fish ball curry is a dish, which we can make in party or in special occasions. It goes well with plain rice or jeera rice.
INGREDIENTS FOR FISH KOFTA CURRY:
FOR MAKING KOFTA:
i. Fish- 500 grams
ii. Onion-1
iii. Green chillies-2
iv. Coriander leaves – 1 cup
v. Salt
vi. Turmeric powder – ½ tsp
vii. Egg – 1
viii. Besan or chickpea flour – 2tbsp
ix. Rice flour – 2tbsp
x. Red chili powder – 1tsp
xi. Cumin powder – 1tsp
xii. Amchur powder or dry mango powder
– 1tsp
xiii. Garam masala – ½ tsp
FOR MAKING GRAVY:
I. Tomatoes- 2
II. Onion-1
III. Garlic- 7 to8 cloves
IV. Ginger – 2 inches
V. Oil - 3 to 4 tbsp
VI. Turmeric powder – ½ tsp
VII. Red chili powder -1 tsp
VIII. Kashmiri red chili powder – 1tsp
IX. Coriander powder – 1tsp
X. Cumin powder – 1tsp
XI. Salt
XII. Copped coriander leaves – 2 tbsp
XIII. Cashew – 6 to 7
XIV. Almond – 5 to 6
PREPARATIONS
FOR MAKING FISH BALL CURRY:
1. Wash fish pieces thoroughly.
Marinate the fish with salt and turmeric powder and keep aside.
2. Finely chop onion, green chilies
and coriander leaves.
3. For gravy, chop onion, ginger and
peel garlic. Make a paste out of onion, ginger, garlic, cashew and almond.
4. Chop tomatoes and make puree out
of it.
5. Chop coriander leaves for
garnishing.
HOW TO MAKE FISH KOFTA CURRY:
FOR MAKING KOFTAS:
1. Take one glass water in a pan and
boil the fish for 5 to 6 minute in it.
2. Drain the fish pieces from water
and keep it to cool.
3. Remove the bones from fish pieces
nicely and keep in a bowl.
4. Add finely chopped onion, green
chili and chopped coriander leaves in it.
5. Add salt, red chili powder, cumin
powder, garam masala, besan or chickpea flour and rice flour and mix well.
6. Add one egg in it and mix well.
7. Make small balls out of this
mixture.
8. Heat oil in a pan or kadhai to
deep- fries the koftas.
9. When the oil became hot, add the
balls in it and let fry from one side. Make sure that the kadhai or pan should not be
overcrowded.
10. flip the balls and let the other side fry properly. Fry the balls till it becomes golden evenly from all sides.
11. Transfer the fried koftas or balls
to a plate and keep aside.
FOR MAKING GRAVY:
1. Heat 3 to 4 tbsp oil in a pan or kadhai
and add the masala paste, which made with onion, garlic, ginger, cashew and
almond. Fry the masala until the raw smell of ginger garlic goes away.
2. Now add all dry masalas like,
coriander powder, cumin powder, red chili powder, Kashmiri red chili powder,
salt and garam masala.
3. Fry the masala for 2 to 3 minutes
and then add tomato puree.
4. Fry it untils oil comes out from
the masala. Now add 2 cups water and let it comes to one boil in it.
5. Add all fish balls or koftas and
let it simmer for 10 minutes.
6. Adjust the consistency of the
gravy.
7. Garnish with chopped coriander
leaves and serve hot with steamed rice or roti.
