Fish Mahi Kofta Kalia

Ingredients For The Koftas

• • Singhara/Bekti fish piece (boneless, freshwater fish) - 500 grams
• • Red chilly powder - 1 teaspoon
• • Jeera/Cumin seeds powder - ½ teaspoon
• • Saunfs/Fennel seed powder - ½ teaspoon
• • Onion (finely chopped) - 1
• • Maida/Plain flour - 2 tablespoons
• • Egg - 1
• • Bread crumbs - 1 tablespoon
• • Salt - as required
• • Oil (for shallow frying) - as required

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Ingredients For The Gravy

• • Dahi/Yogurt - 1 ½ cups
• • Besan/Gram flour - 2 tablespoons
• • Badams/Almonds (prepare: blanched, ground to paste) - 20
• • Dhania/Coriander powder - 1 ½ teaspoons
• • Garam masala - ½ teaspoon
• • Ginger paste - 1 teaspoon
• • Rose water - 1 tablespoon
• • Ghee/Clarified butter - 2 tablespoons
• • Choti elaichis/Green cardamoms - 6

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Method

• 1. Steam the fish in a colander over boiling water cook until tender.
• 2. Remove and leave to cool.
• 3. Mash the fish and add remaining kofta ingredients, mixing very well.
• 4. Wetting hands slightly, shape mixture into rounds and then flatten slightly.
• 5. The koftas should be smooth and even.
• 6. Shallow fry the koftas in a nonstick pan.
• 7. Remove to a shallow baking dish.
• 8. For the Curries & Gravies, whisk dahi very well along with the besan.
• 9. Add the remaining ingredients (except ghee and elaichi).
• 10. Cook the dahi mixture, stirring continuously until it starts boiling and thickening.
• 11. Cook for 10-15 minutes.
• 12. When the gravy is quite thick, pour over the koftas.
• 13. Cover the dish with foil and place in a hot oven for 10 minutes.
• 14. Remove from oven and serve immediately, with rice or rotis.