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

Simba Pithou Bhajja ( Broad beans Fritters )

My Mom's favourite Simba Pithou bhajja or Jhatta Pithou bhajja . Pithou bhajja is our traditional and authentic Recipe of Odisha. We make different types of Pithou bhajja. And this is one of them. But this not so likely because of the most bothersome insects inside the broad beans. Choose the best one and cook. Ingredients : Broad beans ½ kg For Batter Rice 4 tbsp Gram flour 2 tbsp Cumin 1 tbsp Ginger 1" 1 Dry red chilly 2 Whole dhaniya ½ tsp Hing 1 pinch Oil for deep fry Salt to taste Preparations: Wash ,clean and remove the fiberous part from both sides of Beans. Keep in a kitchen towel to dry. Blend together all above Ingredients and make a fine thick batter. Take a large bowl along with broad beans sprinkle pinch of salt and toss very nicely applying each and every piece. Now add the batter mix all adjust salt. Keep this for 5 minutes. Heat sufficient oil for deep frying in a kadhai on medium flame. Dip one by one marinated beans to hot oil. Do no...
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

Chaula biri dantikili

Biri chaula dantikili ******************* Ingredients...... Rice flour - 1 1/2 cup Urad dal -1 cup  Sesame seed - 1or 2 tsp Oil - 1 or 2 tbsp Salt - 1 or 2 tbsp Preparations..... Heat a pan, add urad dal, and roast them well, without changing colour. Once cool make a fine powder of it. Take a bowl, add rice flour, and urad dal flour, black sesame seed, two tbsp oil and salt and mix them well before adding water to this. Now gradually add warm water and knead until the dough is smooth, cover and keep aside. On dinning table spread a clean white sheet apply slightly oil on it . Take dantikili mould fill the dough close it tightly and start making dantikili on sheet as round shaped. Repeat until finish all your dantikili dough. Fill a dantikili mold with dough,  seal it tightly, and begin creating  circular foam dantikili on a sheet.  Continue until you have used up  all of the dantikili dough. Allow this uncooked circular dantikili to dry somewhat. In a pan, heat ...
Read more