Fish balls in masala recipe
by Madhur Jaffrey | 0 comments | Print recipeTweet
This dish is also known as fish kofte. Here, fresh coriander and warming ginger are used.
At a glance
- Cuisine Indian
- Recipe Type Main
- Difficulty Easy
- Preparation time 30 mins
- Cooking time 25 mins
- Serves 4 people
- 600 g (21.2oz) fresh coley, cod or haddock, skinned and finely chopped
- 1 slice of white bread, soaked in water, squeezed and finely chopped
- 1 small potato, peeled and very finely chopped
- 1 tbsp very finely chopped onion
- 1 tbsp peeled, very finely chopped root ginger, plus 1 tsp peeled, finely grated root ginger
- 1 tbsp finely chopped coriander leaves
- 1 tsp ground cumin
- 0.5 tsp finely grated or crushed garlic
- 0.5 tsp ground cinnamon
- 1 tsp salt
- 4 tbsp olive or sunflower oil
- 6 tbsp finely ground red onion (processed to a paste in a blender)
- 1 tbsp peeled, finely grated root ginger
- 1 tsp finely grated or crushed garlic
- 1.5 tsp ground cumin
- 0.5 tsp turmeric
- 0.5 tsp chilli powder
- 125 g (4.4oz) canned chopped tomatoes
- 2 tbsp coconut milk
- For the fish kofte: place all the ingredients for the kofte in a large bowl and combine thoroughly then roll into 4cm balls.
- For the sauce: set a karhai, wok or large pan (about 25 cm in diameter) over a medium heat. Pour in the oil and, when it's hot, add the onion. Fry for 2 minutes until it starts to turn translucent.
- Add the ginger and garlic. Fry for 2 minutes. Add the cumin, turmeric, chilli powder and _ teaspoon of salt.
- Stir for 1 minute, then add the tomatoes. Cook for two minutes, then spoon in the coconut milk and 120ml of water. Bring to the boil and then reduce to a simmer.
- Place the fish balls in the sauce. Cook for 10 minutes, turning them occasionally, then serve.
Recipe taken from Madhur Jaffrey’s Curry Nation, new and exclusive to Good Food, Sundays – Thursdays at 9pm from 4th November (Sky / HD 247, Virgin 260)
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