- Serves: 4-6
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: easy
For the fish kofte
- 600 g fresh coley fillets, cod or haddock, skinned and finely chopped
- 1 slice white bread, soaked in water, squeezed and finely chopped
- 1 small potato, peeled and very finely chopped
- 1 tbsp onions, very finely chopped
- 1 tbsp fresh ginger, peeled and very finely chopped plus 1 tsp peeled and finely grated
- 1 tbsp coriander leaves, finely chopped
- 1 tsp ground cumin
- ½ tsp garlic, finely grated or crushed
- ½ tsp ground cinnamon
- 1 tsp salt
For the sauce
- 4 tbsp olive or sunflower oil
- 6 tbsp finely ground red onions, processed to a paste in a blender
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp garlic, finely grated or crushed
- 1½ tsp cumin
- ½ tsp turmeric
- ½ tsp chilli powder
- 125 g canned chopped tomatoes
- 2 tbsp coconut milk
Tips and Suggestions
If you prefer your fish curry with more sauce for dipping, use half as much of the sauce ingredients again for a wetter dish
1. For the fish kofte: Place all the ingredients for the kofte in a large bowl and combine thoroughly then roll into 4cm diameter balls.
2. For the sauce: Set a karhai, wok or large pan about 25cm in diameter over a medium heat. Pour in the oil and when its hot, add the onion paste. 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 ¾ 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.
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