Surmai or any
other variety (remove its skin and bone, cut it into
small pieces, wash thoroughly).
Marinate fish
pieces with salt, vinegar and garlic for half an hour
and then wash it.
Ingredients of Koftas
Cumin (white)
1 tsp
Red chilies 1
tsp
Black pepper 1
tsp
Green chilies
(crushed) 4 only
Coriander
(green, thinly cut) 1 bunch
Mint 1 bunch
Salt to taste
Lemons 2 only
Eggs 1 only
Ingredients of gravy
Black pepper 1
tsp
Red chilies 1
tsp
White cumin
powder 1 tsp
Green chilies
finely cut 4 only
Mint thinly
cut 1/2 bunch
Salt to taste
Lemons 1 only
Egg 1 only
Onion thinly
cut 2 only
Coriander
powder 1 tbsp
Ginger/ garlic
paste 1 tbsp
Red chilies
powder 1 tbsp
Turmeric 1 tsp
Salt to taste
Yogurt 1/2 cup
Oil 1 cup
Heat
oil in a non-stick frying pan. Rub again on fish pieces
white cumin, vinegar, salt and fry them in the frying pan
until water dries up and pieces turn brown.
In a
bowl place fish pieces and crush them with hand to make
mince. Add all ingredients of koftas in this mince and mix
well till cooking time. In another pan heat oil and brown
onion in it. Place fried onion on newspaper to absorb its
oil and make it crispy.
In a
bowl mix all the ingredients of gravy, then pour them in a
pan and add fried onion (first crush it by hands). Add half
cup of water to mix all masalas and cook until water dries
up. Stir-fry until oil floats on top. Now add enough water
to make gravy and cook on low flame.
In this
gravy place koftas and cook on low flame until koftas are
tender. (Do not cover the pan and don’t stir, as koftas will
break.) Then lower the flame and simmer.
If
required add half cup of water and cook until oil floats on
top and good odor comes out. Surmai koftas can be served
with naan, chapatti or boiled rice
