|Nutritional Guidelines (per serving)|
|Servings: Serve 4-6 people|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. Don't let the long list of ingredients or instructions fool you. Fish Kofta Curry is worth every minute you spend making it.
- For the Kofta:
- 2 X 400 gm cans of tuna (in brine or oil)
- 1 medium sized onion chopped very fine
- 1/2 cup very finely chopped coriander
- 2 tsps very finely chopped mint leaves
- Optional: 2 green chillies (chopped very fine)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 eggs
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp aamchur powder (raw mango powder)
- 1/4 tsp garam masala
- Salt to taste
- 1/2 cup sooji/ semolina
- Vegetable/ sunflower/ canola cooking oil to pan fry the koftas
- For the Gravy:
- 5 tbsps vegetable oil
- 2 medium sized onion (cut into quarters)
- 3 medium sized tomatoes (cut into quarters)
- 2 green chillies
- 2 tsps garlic paste
- 2 tsps ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Dash salt (or to taste)
- 1/2 cup fresh coriander leaves (chopped, to garnish)
To make the koftas:
Put the tuna chunks in a large, deep bowl and mash till the chunks are broken completely.
Add the rest of the ingredients - except the semolina and the vegetable/ sunflower/ canola cooking oil. Mix well with a spoon or your hands till all the ingredients are perfectly blended. Spread half the sooji in a plate - we will dip the koftas in it to coat them. This gives the koftas a lovely, golden, slightly crispy outside!
Form the fish mixture into 3" diameter balls/ sausage shapes and roll each kofta in the semolina so that it is lightly coated on all sides.
While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/ shallow fry a few koftas at a time. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
Pan fry a few koftas at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
The koftas are done when they are crispy and golden on both sides. Keep aside on paper towels for later.
To make the gravy:
Heat 2 tbsps of the cooking oil in a deep pan (on medium heat) and when hot, add the onions. Fry till slightly golden. Turn off the heat. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chilies into a smooth paste. Try not to add water while grinding, if possible.
Heat the remaining oil in the same pan (on medium heat) and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
Add the ginger and garlic pastes, all the dry spices including the garam masala, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
Now add 2 cups of warm water to this masala and bring to a boil on a medium heat. Simmer and cook till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water).
Now add the koftas gently to the gravy. Cook for 1 minute, to heat the koftas through. Stir very carefully to avoid breaking them.
Turn off the heat and garnish with chopped coriander leaves. Serve hot with rice and a vegetable side dish.