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Fish Kofta
1
kg
2
1/2 teaspoons
1/2
teaspoon
1
1
1
1/2 teaspoons
2
tablespoons
1
tablespoon
2
slices
1
teaspoon
Curry
1/4
cup
3
6
cloves
1
tablespoon
1
teaspoon
1-2
teaspoons
1
teaspoon
2
1
1/2 teaspoons
1
teaspoon
1
1/2 cups
2
tablespoons
2
tablespoon
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Jewfish or cod fillets
Salt
Pepper
Medium onion, finely chopped
Large clove garlic, crushed
Finely grated fresh ginger
Lemon juice, strained
Finely chopped fresh coriander leaves or dill
White bread, soaked in hot water and squeezed dry
Anchovy paste or sauce (optional)
Sesame oil
Medium onions, finely chopped
Garlic, finely chopped
Finely chopped fresh ginger
Ground turmeric
Chili powder, optional
Paprika, optional
Tomatoes, peeled and chopped
Salt
Dried shrimp paste
Hot
water
Chopped fresh coriander leaves
Lemon juice
Aluminum foil
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Method :
-
With a sharp
knife, remove skin from the fish.
-
Finely mince
fish and taking care to remove the bones.
-
Put minced fish
in a large bowl, add remaining ingredients.
-
Mix thoroughly
with the hands,
-
Shape the
mixture into walnut-size balls or koftas (this quantity should make 24
balls)
Curry
-
Heat oil in a
large saucepan and fry onion, garlic and ginger until soft and golden.
-
Add turmeric,
remove from heat and add chili powder and paprika (if used), tomato and
salt.
-
Wrap dried
shrimp paste in aluminum foil and cook under hot griller for a few
minutes on each side.
-
Unwrap,
dissolve in hot water and add to the gravy.
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Cook gravy
until tomato is soft and pulpy.
-
If gravy seems
too reduced, add a little hot water.
-
There should be
enough gravy to almost cover the fish koftas.
-
Gently put the
fish koftas in the gravy and simmer over a moderate heat until they are
cooked, about 20 minutes.
-
Shake pan
gently from time to time.
-
Do not stir
until fish is cooked and firm or the koftas might break.
-
Stir in the
chopped coriander leaves and lemon juice and cook 5 minutes longer.
-
Serve with
white rice.
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