Fish balls in masala

Madhur Jaffrey loves Tahmima Anam's fish curry recipe made with fresh coriander and warming ginger
Fish balls in masala
  • Rating:
  • 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.

Rate This Recipe