Indian Recipe | Curry With Fish Ball
Bengali Name : Rui Macger Kopta
This is a mouth- water recipe from the Bengali Kitchen. If you try it once you will never forget its taste! So don’t hesitate, try it now.
Ingredients Serve for 2 –4
- Fish fillet of Rui (Also called Rohu in some parts of India) 4 pcs
- Onion chopped 2 no
- Potato boiled and mashed 2 no
- Ginger grated 1 tsp
- Red chili powder 1 tsp
- Garam masala powder 1 tsp
- Turmeric powder 2 tsp
- Potato medium size diced 2 no
- Gram flour (Besan) 1tsp
- Cumin seed 1 tsp
- Bay leaf 2 no
- Red chili 1 no
- Green chili (chopped) 2 no
- Curry powder 2 tsp
- Cashew nut 5 pcs
- Charmagaz (melon seeds) 2 tsp
- Yogurt 2tsp
- Mustard oil 2 tbsp
- Mustard oil for frying as required
- Clarified butter (Ghee) 1 tsp
- Salt to taste
- Soak the cashew nuts and charmagaz for 15 minutes and grind it to make a fine paste. Keep it aside.
- Take 2 tbsp of water in a small bowl. Add curry powder to it and mix well. Keep it aside.
- Wash, shallow fry and de-bone the fish fillets.
- Add onion, ginger, red chili powder, garam masala powder (half), Gram flour, salt and mashed potato. Mix well and make the kofta (Ball).
- Deep fry the koftas in mustard oil and keep aside.
- Take 2 tbsp of mustard oil in a pan.
- Heat till smoke starts coming out.
- Add cumin seed, red chili and bay leaf.
- Add the diced potatoes.
- Add ginger and curry powder, and green chili. Sauté for 1 minute. Add a little water and cook till the potatoes are done.
- Add cashew nut- charmagaz paste and yogurt. Cook for another 5 minutes.
- Add 1 cup of water.
- Add salt and test the seasoning.
- Add the fried koftas.
- Cook for another 2 minutes.
- Add garam masala (Remaining) and clarified butter.
- Serve hot with rice or pratha.
If you are new to the Indian cuisine please read how to make the “Garam masala” and "curry powder" http://hubpages.com/hub/Make-Your-Own-Spices-For-Your-Indian-Cuisine