Skip to main content

King Fish Kofta Curry

King fish kofta
In Chennai king fish is always available in market. My hubby and daughter love to eat fish but without bones. Being Odia Rohu is first choice but then again the problem is to remove the bones from the fish. 

 If we ask the fishmonger to remove bones from rohu fish ,they directly say No because of the long queue.

 It's better to buy one bone fish. 
And that's what I did. 

 King Fish Kofta Curry

 For kofta....

 500gm Fish minced
1 boiled potato
1 big size onion chopped
2 green chillies
½ tsp crushed ginger and garlic
Salt

 For gravy......

 1 Cup mixed vegetables cut into small cubes
(Carrot,beans, capsicum,onion
Spring Onion leaves, cabbage and corn)
2 tbsp fried garlic
1 Cup Tomato pure
1 Onion chopped
1 Tomato chopped
1 tsp GG paste
1 tsp Garam masala powder
½ tsp Termeric powder
½ tsp Kashmiri chilly powder
½ tsp Chilly powder
½ tsp Curry power
Salt 
Oil

 Preparations....

 Take mixing bowl Mash  potato add onion, green chillies , crushed ginger garlic and salt mix everything nicely and then add fish mince do mix lightly with fingers. 
Do not mash after adding fish mincemeat.

 Keep this in refrigerator for 15 min.

 Now in kadhai along with oil fry few tomatoes on high flame stiring constantly until the outside skin turns into darker
Switch off the flame remove this on a plate keep this to cool down .
Once it cool ,make a fine paste and keep the paste uncovered. If you cover this the redies colour may loose.

 Now remove the fish balls from refrigerator  and deep fry all till nice brown colour.
Remove in a kitchen towel.

 Heat oil with same kadhai fry all veggies on high flame till all tender but looks crunchy and colour full. Remove and spread these fried veggies in a plate . 

 Now heat kadhai along with oil add onion fry till light brown add GG paste, and all above spices stir constantly if need sprinkle water otherwise masala will burn

 Now fry the masala till oils pop up and float add 1 Cup of water give one boil
Add tomato pure cook it for 10 min.
Then add fried veggies stir ,add fried garlic
and at last add deep fried fish ball swril the kadhai properly . Switch off the flame.
Remove in a serving bowl spread nicely and garnish with chopped spring onion leaves.
 Chennai king fish is always available in market. My hubby and daughter love to eat fish but without bones. Being Odia Rohu is first choice but then again the problem is to remove the bones from the fish. 

 If we ask the fishmonger to remove bones from rohu fish ,they directly say No because of the long queue.

 It's better to buy one bone fish. 
And that's what I did. 

 King Fish Kofta Curry

 For kofta....

 500gm Fish minced
1 boiled potato
1 big size onion chopped
2 green chillies
½ tsp crushed ginger and garlic
Salt

 For gravy......

 1 Cup mixed vegetables cut into small cubes
(Carrot,beans, capsicum,onion
Spring Onion leaves, cabbage and corn)
2 tbsp fried garlic
1 Cup Tomato pure
1 Onion chopped
1 Tomato chopped
1 tsp GG paste
1 tsp Garam masala powder
½ tsp Termeric powder
½ tsp Kashmiri chilly powder
½ tsp Chilly powder
½ tsp Curry power
Salt 
Oil

 Preparations....

 Take mixing bowl Mash  potato add onion, green chillies , crushed ginger garlic and salt mix everything nicely and then add fish mince do mix lightly with fingers. 
Do not mash after adding fish mincemeat.

 Keep this in refrigerator for 15 min.

 Now in kadhai along with oil fry few tomatoes on high flame stiring constantly until the outside skin turns into darker
Switch off the flame remove this on a plate keep this to cool down .
Once it cool ,make a fine paste and keep the paste uncovered. If you cover this the redies colour may loose.

 Now remove the fish balls from refrigerator  and deep fry all till nice brown colour.
Remove in a kitchen towel.

 Heat oil with same kadhai fry all veggies on high flame till all tender but looks crunchy and colour full. Remove and spread these fried veggies in a plate . 

 Now heat kadhai along with oil add onion fry till light brown add GG paste, and all above spices stir constantly if need sprinkle water otherwise masala will burn

 Now fry the masala till oils pop up and float add 1 Cup of water give one boil
Add tomato pure cook it for 10 min.
Then add fried veggies stir ,add fried garlic
and at last add deep fried fish ball swril the kadhai properly . Switch off the flame.
Remove in a serving bowl spread nicely and gar opnish with chopped spring onion leaves.
King fish kofta

Popular posts from this blog

Potal Chenna rassa

  No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.    Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation....   Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy.   On the same kadh
Read more

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more