Tuesday, October 29, 2013

FISH KOFTAS

I rememeber having this dish for the first time, at my friend Imon's place. His mom, was a fab and a passionate home cook. Simple dishes, simple ingrediants but fab flavours!!!!


I had to force my mom to learn the tricks of the dish from Aunty, and thankfully she did. And later from her, I learned it. Though i had loved it the first time i tasted it, but with every time it came to my plate, i kept on loving it more. And how!!! This dish had somehow become a part of my thoughts of what all should be included in an essential Bengali menu.



My friend had come down from Delhi, few days back. And as promised i had to treat her to the Bengali fare, and i was more than happy to serve. Took a day off from office, and cooked the Fish koftas and the Khatta-Metha chicken ( the recipe has been published before in the blog). While mom made the quientessentialy Bengali  Shukto, Phul-kopir ghonto & Macher matha diye daal (Lentil cooked with fish head).

I am sharing the recipe of my favourite Fish Koftas. However the quantity is not mentioned in most, because i did it with my "keen eye " measurment, yet i am putting in some figure, please consider them as approximations:

INGREDIANTS:


  • Rohu fish...................................................... 500gm
  • Potatoes.......................................................3 nos, bolied
  • Onions.......................................................... 1 no, chopped
  • Ginger............................................................1 tsp, grated
  • Green chillies..................................................3nos, chopped finely
  • Salt................................................................ to taste
  • Chilli powder................................................. 1tsp
  • Coriander Powder......................................... 1tsp
  • Corn Starch.................................................. 3tbsp
  • Ghee............................................................ 2tbsp
  • Mustard Oil.................................................  2 tbsp + 3tbsp
  • Bay leaf........................................................ 2 nos
  • Onion Paste.................................................. 3-4tbsp
  • Ginger garlic paste....................................... 1tbsp
  • Green Cardamoms.......................................4-5nos
  • Cloves.........................................................4-5nos
  • Cinnamon Sticks......................................... 2 nos, divided from middle
  • Green chillies.............................................. 3-4 , slit in middle
  • Sugar......................................................... 1 tsp
  • Corinader-cumin powder........................... 1 tsp
  • Garam Masla powder................................ 1 tsp
  • Coriander leaves........................................ Handful, chopped



METHOD:


  • Boil the fish, de-bone and de-skin them. Mash the fish.
  • Boil the potatoes and peel them.  Mash them separetly, and then mix with the mashed fish.



  • Add the chopped onions, green chillies, coriander powder, salt, grated ginger, chilli powder & coriander powder, corn starch and make the dough.
  • Make small roundels out of it. This quantity can make up to 18 roundels.


  • Heat Mustard oil in a pan.
  • Once heated, fry the fish koftas,  in batches, till brown outside. Be careful with them, as they are very soft at this stage as well. Place them on a plate

  • In the remaining oil, add ghee. Once it starts steaming add the bay leaf, green cardamom, cloves & cinnamon sticks.
  • Once they release aroma, add in the onion paste, and mix well. Cook for 3-4mins.
  • Add the ginger garlic paste and the slited green chillies. Cook for some time till it relases oil from the sides.
  • Add the remaining spices and cook at high flame till the raw smell disappears.
  • Decrease the flame and add water, and bring it to the boil.

  • Once it gets the desired consistency, finish with the garam masala and chopped coriander.
  • Pour over the Fish Koftas and keep aside for some time. The koftas will soak up the flavours of the gravy and will became yumm!!!!!



Well, this dish is not a very uncommon dish, but every household has its own recipe. I had added the ghee, only because to make my friends happy. I chose to add the ghee in the begining,while one can also complete the dish with a teaspoon of ghee at the end,. I had also used red chilli paste instead of powder. I had warmed the cloves, cardamom, and cinnamon pounded them a bit before pouring them into the pan. The list might seem to be too long, but are ingrediants that can easily be found in everyone's kitchen.

While some prefer to add the koftas in the gravy, i restrain from doing that. I am just scraed to break down the round babies. And that is the reason, why had placed them on a plate instead of a bowl, so that they don't break while serving.

The result of all this measured steps and hardwork???
Yumm lunch!!!
Serve with hot rice, for max effect.

C u all soon.