Fish kofta is a non-veg version of stuffed kofta recipe using fish balls with some spices and coconut milk to enhance the flavour. Hope you like the recipe as you did like my previous recipe oats and kidney beans cutlet.
- Two kg – Boneless Fish
- One Tablespoon – Ginger-Garlic Paste
- One Teaspoon – Coriander Powder
- One Teaspoon – Red Chilli Powder
- Salt As Required
- Two – Coconut
- Water As Needed
- One Cup – Oil
- Half Cup – Onion Paste
- Half Teaspoon – Cumin Powder
- Four – Bay Leaves
- Five – Green chillies
- One-Fourth Teaspoon – Cinnamon-Cardamom Powder
- Half Cup – Fried Onions
- Wash the fish properly, and place it in the grinder to grind coarsely, don’t make it fine paste.
- Add a pinch of ginger-garlic paste and mix well.
- Continue adding just pinch of coriander and red chilli powder and salt to the fish paste.
- Grind one more with the ingredients until mixed properly.
- Make small balls from the paste and keep aside.
- Drain the water from the coconut into a bowl by breaking it and also take out the flesh of the coconut from its skull.
- Peel out the flesh of the coconut but not the brown part and placed it in the blender along with the coconut water adding half cup water more.
- Blend the coconut mixture until it forms a smooth watery paste.
- Pour the coconut paste in a sieve, and collect coconut milk in a bowl.
- Squeeze the coconut flesh on the sieve so that the coconut milk comes out as much as possible.
- Set aside the coconut milk in a bowl.
- Boil some water in a pot add the fish balls and boil for five minutes.
- Take the fish balls out and keep it aside.
- Heat oil in a frying pan and add onion paste. Stir a bit and add ginger-garlic paste, coriander powder, cumin, and red chilli powder, and salt.
- Again stir and add bay leaves and few drops of water. Regularly stir until the oil starts to simmer on top.
- Add the fish balls and stir for a bit. Make sure that the fish balls do not break by stirring.
- Now pour the coconut milk, sprinkle the green chillies and cardamon-cinnamon powder.
- Cook until the gravy becomes thick. Garnish with fried onions.
- Served hot with steamed rice.
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