Fish balls in masala recipe

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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)

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