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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
For extracting fish stock:
- Fish(without bones) - 250 g
- Ginger(fine chopped) 1/2 tsp -
- Onion(fine chopped) - 1/2 tbsp
- Green chillies(slit) - 2 nos
- Coriander leaves - 1/2 tbsp
- Turmeric powder - 1/2 tsp
- Salt(As reqd) -
To be ground:
- Turmeric powder - 1/2 tsp
- Chilly powder - 1/2 tbsp
- Coriander powder - 1 tbsp
- garlic - 2 cloves
- Ginger(a small piece) -
- Shallots(Kunjulli) - 2 nos
- Pepper powder - 1/2 tsp
- Cummin seeds(Jeerakam) - 1/4 tsp
- Tamarind(soak in 1/2 cup water and collect tamarind water, Puli) -
- Onion(finely sliced) - 1/2 cup
- Green chillies(slit) - 2 nos
- Curry leaves(Few) -
- Sugar - 1 tsp
Ingredients
For extracting fish stock:
To be ground:
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Instructions
- Take a vessel and put fish pieces, chopped ginger, onion, green chillies, coriander leaves, turmeric powder and required salt.
- Pour 1/2 cup water into the fish pieces and boil. Simmer in medium heat.
- After the fish pieces are cooked, sieve and collect the fish stock. Crush the cooked fish. Keep the stock aside.
- For preparing ground mixture, grind turmeric powder, chilly powder, coriander powder, garlic, ginger, shallots, pepper powder and cummin seeds. Keep this ground mixture aside.
- Into the cooked and roughly crushed fish pieces, add yolk of one egg, crushed bread slice, pepper powder, maida and oil. Mix together and make small lime sized balls.
- In the remaining oil, fry sliced onion, slit green chillies and curry leaves.
- Pour the ground mixture into the oil and fry until a frying smell comes.
- When boiling starts, lower the flame and dip the fried fish balls one by one.
- Close the pan with a lid and simmer in low heat until the gravy acquires a thick consistency.
- When oil accumulates on top, remove the pan from fire.
- Yummy fish kofta is ready and serve hot.
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