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Recipes in English
>>
Seafood Recipes >>
Fish Koftay |
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Fish Surmai 1
kg boneless fillets of fish. Apply garlic, salt and
white vinegar to fish and leave for 15 minutes. Wash in
cold water. |
Ingredients for Koftay
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Onion 1 medium
finely chopped |
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Red chillies 1
tsp, powdered |
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Black pepper 1
tsp, powdered |
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Cumin seeds 1
tsp, roasted and powdered |
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Fresh
coriander 1 bunch, finely chopped |
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Mint 1/2 bunch,
finely chopped |
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Lemons 2 |
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Egg 1 |
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Salt to taste |
Ingredients for Curry
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Onions 2
medium, finely chopped |
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Ginger/garlic
paste 1 tbsp |
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Coriander 1 1/2
tbsp, powdered |
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Garam masala 1/2
tsp, powdered |
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Red chillies 1
tbsp, powdered |
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Turmeric 1 tsp |
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Fresh
coriander 1 bunch, finely chopped |
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Green chillies
2 finely chopped |
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Yogurt 1/2 cup |
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Salt to taste |
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Oil 1 cup |
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- Heat a
clean tawa or heavy based shallow pan on low heat. Apply a
tbsp of white vinegar and a little salt again to fish
fillets and put them on tawa/ pan for a few minutes till the
water in fillets dries or till they turn white. Remove from
heat and mash the fillets with a fork, add all kofta
ingredients and mix well.
- Form
into small balls with greased hands and set aside. Heat oil
in a pan, fry onions till brown. Remove to absorbent kitchen
paper. Beat yogurt with ginger, garlic, turmeric, garam
masala, chilli and salt and put in the same pan. Crush
onions with hands, add to the pan, and let it cook on low
heat. In a separate frying pan fry the koftay gently and
carefully add to the curry, do not stir koftay with spoon,
gently tilt the pan from side to side, so all koftay are
covered with spices when liquid is almost dry add 1 1/2 cup of
hot water.
- Lower
heat and cook till oil separates from spices. Sprinkle with
fresh coriander and green chillies. Serve with plain rice.
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Serves: 8
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