Fish Kofta

Serves:	4
Recipe Type:	Non Veg.
Preparation Time:	15 M
Cooking Time:	60 M
Difficulty:	Easy

Ingredients:

• 250 g boneless Fish Pieces
• ½ tsp Ginger (chopped)
• ½ tbsp Onion (chopped)
• ½ cup Onion (sliced)
• 4 Green Chilies (slit)
• ½ tbsp Coriander Leaves
• ½ tsp Turmeric Powder
• Salt (to taste)
• 1 Egg
• 1 Bread Slice (soaked, drained, and crushed)
• ¼ tsp Pepper Powder
• ½ tbsp Maida (All-purpose Flour)
• 1 cup Oil
• Small ball of Tamarind
• Few Curry Leaves
• 1 tsp Sugar
  
  For Masala:
• ½ tsp Turmeric Powder
• ½ tbsp Chilly Powder
• 1 tbsp Coriander Powder (Dhania)
• 2 cloves Garlic
• Small piece of Ginger
• 2 Shallots
• ½ tsp Pepper Powder
• ¼ tsp Cumin Seeds (Jeera)

Cooking Instructions:

• Soak tamarind in ½ cup water and strain, reserving the water.
• Mix fish pieces with ginger, chopped onion, 2 green chillies, coriander leaves, turmeric powder, some water, and salt in a large saucepan. Cook on medium heat until the fish turns tender.
• Strain the mixture, separating the fish and stock. Mash the boiled fish and keep aside.
• Grind together all the ingredients of grounded masala.
• Separate the egg yolk and white. Beat the egg white well.
• Mix mashed fish with egg yolk, bread, pepper powder, maida, and 1 tsp oil. Shape the mixture into medium-sized balls.
• Heat oil in a pan. Dip the balls in the egg white and fry them until golden brown.
• Heat the remaining oil in a separate pan and fry sliced onion, remaining 2 green chillies, and curry leaves.
• Mix in ground masala and cook well.
• Pour in fish stock, tamarind water, sugar, and salt. Stir and simmer.
• Put in fish balls and cover the pan. Cook on low flame until the curry thickens and oil floats up.
• Serve hot.