Fish Kofta Curry

Ingredients For The Koftas

• • Singhara/Bekti (freshwater fish, without bones) - 500 grams
• • Onion (finely chopped) - 1
• • Potatoes (boiled and mashed) - 2
• • Green chillies (finely chopped) - 2
• • Hara dhania/Green coriander (finely chopped) - 3 tablespoons
• • Salt - as required
• • Maida/Plain flour (to coat the koftas) - as required
• • Oil (for deep frying) - as required

Ingredients For The Gravy

• • Palak/Spinach leaf (prepare: boiled, pureed) - 400 grams
• • Sarsons/Mustard oil - 4 tablespoons
• • Garlic paste - 2 teaspoons
• • Tomato puree - 4 tablespoons
• • Rais/Mustard seeds - 1 teaspoon
• • Kalonjis/Onion seeds - 1 teaspoon
• • Saunfs/Fennel seeds (coarsely powdered) - 1 teaspoon
• • Chilly powers - 1 teaspoon
• • Salt - as required

Method

• 1. Steam fish until tender. Mash and mix well with the remaining ingredients except maida and oil.
• 2. Shape mixture into small balls to from koftas, roll in maida, coating evenly and deep-fry koftas in hot oil until golden brown.
• 3. Drain and keep aside.
• 4. For the Curries & Gravies, heat oil and splutter the rai, add garlic paste, kalonji and saunf.
• 5. Fry for a minute and add chilly powder and tomato puree.
• 6. Fry further for 3-5 minutes.
• 7. Mix·in the spinach puree and salt.
• 8. Cover and cook for 10 minutes.
• 9. Add the koftas, heat through and serve piping hot with jeera pulao.