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Main Course

Fish Kofta

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 4 servings

250 g Fish without bones
Ginger(fine chopped) 1/2 tsp
1/2 tbsp Onion fine — chopped
2 nos Green chillies — slit
1/2 tbsp Coriander leaves
1/2 tsp Turmeric powder
Salt, to taste
1/2 tsp Turmeric powder
1/2 tbsp Chilly powder
1 tbsp Coriander powder
2 Cloves Garlic
Ginger a small piece
2 nos Shallots (Kunjulli)
1/2 tsp Pepper powder
1/4 tsp Cummin seeds (Jeerakam)
Tamarind — soak in 1/2 cup water and collect tamarind water (Puli)
1/2 cup Onion — finely sliced
2 nos Green chillies — slit
Curry leaves, a few
1 tsp Sugar

Preparation

Step 1
Get a vessel and put fish pieces, chopped ginger, onion, green chillies, coriander leaves, turmeric powder and required salt.
Step 2
Pour 1/2 cup water into the fish pieces and boil. Simmer in medium heat.
Step 3
After the fish pieces are cooked, sieve and collect the fish stock. Crush the cooked fish. Keep the stock aside.
Step 4
For preparing ground mixture, grind turmeric powder, chilly powder, coriander powder, garlic, ginger, shallots, pepper powder and cummin seeds. Keep this ground mixture aside.
Step 5
Into the cooked and roughly crushed fish pieces, add yolk of one egg, crushed bread slice, pepper powder, maida and oil. Mix together and make small lime sized balls.
Step 6
Get a frying pan and pour oil. Heat oil and beat the egg white. Dip the fish balls in egg white and fry until golden. Repeat with all fish balls.
Step 7
In the remaining oil, fry sliced onion, slit green chillies and curry leaves.
Step 8
Pour the ground mixture into the oil and fry until a frying smell comes.
Step 9
Now pour the fish stock, tamarind water, sugar and required salt. Boil the mixture.
Step 10
When boiling starts, lower the flame and dip the fried fish balls one by one.
Step 11
Close the pan with a lid and simmer in low heat until the gravy acquires a thick consistency.
Step 12
When oil accumulates on top, remove the pan from fire.
Step 13
Fish kofta is ready and serve hot.

Tip

Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.

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Ingredientsfor 4 servings

250 g Fish without bones

Ginger(fine chopped) 1/2 tsp

1/2 tbsp Onion fine — chopped

2 nos Green chillies — slit

1/2 tbsp Coriander leaves

1/2 tsp Turmeric powder

Salt, to taste

1/2 tsp Turmeric powder

1/2 tbsp Chilly powder

1 tbsp Coriander powder

2 Cloves Garlic

Ginger a small piece

2 nos Shallots (Kunjulli)

1/2 tsp Pepper powder

1/4 tsp Cummin seeds (Jeerakam)

Tamarind — soak in 1/2 cup water and collect tamarind water (Puli)

1/2 cup Onion — finely sliced

2 nos Green chillies — slit

Curry leaves, a few

1 tsp Sugar

Preparation

Step 1

Get a vessel and put fish pieces, chopped ginger, onion, green chillies, coriander leaves, turmeric powder and required salt.

Step 2

Pour 1/2 cup water into the fish pieces and boil. Simmer in medium heat.

Step 3

After the fish pieces are cooked, sieve and collect the fish stock. Crush the cooked fish. Keep the stock aside.

Step 4

For preparing ground mixture, grind turmeric powder, chilly powder, coriander powder, garlic, ginger, shallots, pepper powder and cummin seeds. Keep this ground mixture aside.

Step 5

Into the cooked and roughly crushed fish pieces, add yolk of one egg, crushed bread slice, pepper powder, maida and oil. Mix together and make small lime sized balls.

Step 6

Get a frying pan and pour oil. Heat oil and beat the egg white. Dip the fish balls in egg white and fry until golden. Repeat with all fish balls.

Step 7

In the remaining oil, fry sliced onion, slit green chillies and curry leaves.

Step 8

Pour the ground mixture into the oil and fry until a frying smell comes.

Step 9

Now pour the fish stock, tamarind water, sugar and required salt. Boil the mixture.

Step 10

When boiling starts, lower the flame and dip the fried fish balls one by one.

Step 11

Close the pan with a lid and simmer in low heat until the gravy acquires a thick consistency.

Step 12

When oil accumulates on top, remove the pan from fire.

Step 13

Fish kofta is ready and serve hot.