Indian Recipe | Curry With Fish Ball

This is a mouth- water recipe from the Bengali Kitchen. If you try it once you will never forget its taste! So don’t hesitate, try it now.

Ingredients Serve for 2 –4

1. Fish fillet of Rui (Also called Rohu in some parts of India) 4 pcs
2. Onion chopped 2 no
3. Potato boiled and mashed 2 no
4. Ginger grated 1 tsp
5. Red chili powder 1 tsp
6. Garam masala powder 1 tsp
7. Turmeric powder 2 tsp
8. Potato medium size diced 2 no
9. Gram flour (Besan) 1tsp
10. Cumin seed 1 tsp
11. Bay leaf 2 no
12. Red chili 1 no
13. Green chili (chopped) 2 no
14. Curry powder 2 tsp
15. Cashew nut 5 pcs
16. Charmagaz (melon seeds) 2 tsp
17. Yogurt 2tsp
18. Mustard oil 2 tbsp
19. Mustard oil for frying as required
20. Clarified butter (Ghee) 1 tsp
21. Salt to taste

Method

1. Soak the cashew nuts and charmagaz for 15 minutes and grind it to make a fine paste. Keep it aside.
2. Take 2 tbsp of water in a small bowl. Add curry powder to it and mix well. Keep it aside.
3. Wash, shallow fry and de-bone the fish fillets.
4. Add onion, ginger, red chili powder, garam masala powder (half), Gram flour, salt and mashed potato. Mix well and make the kofta (Ball).
5. Deep fry the koftas in mustard oil and keep aside.
6. Take 2 tbsp of mustard oil in a pan.
7. Heat till smoke starts coming out.
8. Add cumin seed, red chili and bay leaf.
9. Add the diced potatoes.
10. Add ginger and curry powder, and green chili. Sauté for 1 minute. Add a little water and cook till the potatoes are done.
11. Add cashew nut- charmagaz paste and yogurt. Cook for another 5 minutes.
12. Add 1 cup of water.
13. Add salt and test the seasoning.
14. Add the fried koftas.
15. Cook for another 2 minutes.
16. Add garam masala (Remaining) and clarified butter.
17. Serve hot with rice or pratha.

P.S.

If you are new to the Indian cuisine please read how to make the “Garam masala” and "curry powder" http://hubpages.com/hub/Make-Your-Own-Spices-For-Your-Indian-Cuisine