Fish balls in masala recipe

Fish balls in masala recipe

This dish is also known as fish kofte. Here, fresh coriander and warming ginger are used. 

Ingredients

For the fish kofte
  • 600 g 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
  • 21.2 oz 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
  • 21.2 oz 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
For the sauce
  • 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 canned chopped tomatoes
  • 2 tbsp coconut milk
  • 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
  • 4.4 oz canned chopped tomatoes
  • 2 tbsp coconut milk
  • 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
  • 4.4 oz canned chopped tomatoes
  • 2 tbsp coconut milk

Details

  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. For the fish kofte: place all the ingredients for the kofte in a large bowl and combine thoroughly then roll into 4cm balls.
  2. 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.
  3. Add the ginger and garlic. Fry for 2 minutes. Add the cumin, turmeric, chilli powder and _ teaspoon of salt.
  4. 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.
  5. 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)

You might also like

Baby pumpkin masala

Tandoori gobi masala 

Chicken curry

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.