Fish Kofta Curry ( Fish dumplings simmered in a rich creamy sauce )

Though I have been cooking for some recipes in last few weeks and clicked pictures of my next three posts, just didn't get time to write and edit the post. First my entire family became sick due to seasonal flue and then got busy with some social activities. Since we have a nice friend circle here, every weekend is booked for a party at some friend’s house. 

Anyway, since I am back to routine now, promise that I will soon post three yummy recipes.  Last week I made Fish Kofta curry in one potluck party and the dish was appreciated by everybody. So I thought of posting this recipe here to my readers. If I don’t write it down soon after making the dish, I forget the details of the process. So it helps me too in future if I document it in the blog so that it becomes easier when I try the same recipe one year later.

The concept of Koftas were introduced to Indian cuisine many years back during the Muslim rules. Koftas are commonly made with meat and are very popular in Persian or Middle Eastern cuisine. In the simplest form, koftas consist of balls that are made of minced or ground meat, mixed with spices and herbs. There are different variations of Kofta curry. Though it started with meat, later it was customized with fish and vegetables. As expected, Bengalis made the fish version popular. 

In Fish Kofta curry, ground fish is spiced, rolled into ball shape and then either deep fried or baked or grilled. Then they are cooked in different kinds of sauces with spices and herbs. Even though the process looks bit complex, it is worth every minute you spend making it. When served with steamed rice or Pulao, it becomes a classic dish, elegant and rich enough to be savored at any occasions; be it a mingle of friends, a birthday celebration, an anniversary or a wedding. 

Recipe of Fish Kofta Curry ( Macher Kofta ) : Fish Dumplings simmered in a Rich Creamy Sauce , Serves 10 people or for 20 koftas 

Ingredients :

For koftas :

Boneless, White Fish fillet ( swai or tilapia ) : 2 lbs or around 1 kg 
Big potato : 1 , boiled 
Onion : one, finely chopped 
Ginger : 1 teaspoon 
Minced Ginger : 1 teaspoon 
Garlic paste: 1 teaspoon
Green chilies, chopped : 1 tablespoon 
Salt : 
Fresh Cilantro, chopped : 1 handful 

Oil : for deep-frying 

For the Sauce :

Oil  : 4 to 5 tablespoons 

Black Cardamom : 1 

Green Cardamom : 3

Cinnamon stick : 1.5 inch 

Cloves : 3 

Methi / Fenugreek seeds : 1 teaspoon 

Ginger paste : 1 tablespoon 

Garlic paste : 1 tablespoon 

Fresh Tomato puree : 3 cups 

Red chili powder : 1/2 teaspoon or to taste 

Kashmiri Red chili powder : 1 tablespoon

Cashew nuts : 2 tablespoon, (1 tablespoon paste )

Kasoori Methi (dried fenugreek leaves ) : 1 teaspoon 

Sugar : 1/2 tablespoon or to taste 

Salt :

Milk : 1 cup 

Heavy Cream : 1/2 cup ( optional ) 

Method :

1. Wash the fish fillets and pat dry with paper towels. Take a big microwave proof bowl, add the fish and cook it in the microwave, until it is cooked. If you don't want to use microwave, can use stove top. Add fish fillets in a big pan, add little water and let it cook, until it is done. 

2. Once fish fillets are cooked, set it aside and let it come to the room temperature. 

3. Mashed the fish fillets, add chopped onions, ginger paste, garlic paste, minced ginger, chopped green chili peppers and chopped cilantro. Add salt and the boiled potato. Mix it nicely and make a tight but smooth mixture. Divide it into 20 portions and roll them into balls.

4. Deep fry the fish balls very carefully in small batches over high heat till the color changes to golden brown. Take it off from the oil and place on a paper towel to absorb the excess oil. Fish ball or Fish dumplingis ready, set it aside. ( Don't forget to taste it, they are yummy! You can serve these fried balls as an appetizer too )  

5. Take a big thick bottomed pan, add the oil and heat it up. Add black cardamom, green cardamoms, cloves, cinnamon, and 1/2 tsp of sugar. Saute for a couple of minutes or until they get aromatic and the sugar melts and changes the color.

6. Add the fenugreek seeds, once they sizzle add ginger-garlic paste. Saute until the color gets brown and the raw smell goes off.

7. Add  red chili powders and keep stirring till oil starts to separate from the spice. Add the tomato puree and salt. Cook the mixture over medium heat until it becomes thick and oil again starts separating from the all sides of the pan.  

8.  Add the cashew paste. Mix it well and add 1 cup of milk. Add kasoori methi and sugar.  Add the fresh cream ( it is optional, if you want to avoid the cream, add milk) , mix it well. Cover the pan and simmer it over low flame for 10 to 15 minutes.

9. Add the Koftas in the sauce in a single layer. Cook for 3 to 4 minutes more. Fish Kofta Curry is ready to serve. Check seasoning, add salt or sugar if needed. Serve immediately with with steamed Rice or Pulav. 

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