Pan Fried Fish kofta

This meal was an adaptation of this amazing looking fish kofta recipe. The original recipe was deep-fried and looked like it took forever so I adapted it to make it healthier and slightly easier. Unfortunately this means it lost some of its authenticity, but it was still delicious.

So first things first cut your fish into chunks and boil it until it’s cooked. We used marlin but you could use any white flesh fish. While the fish is cooking start chopping up your veggies. When the fish is cooked make sure all of the bones are removed. Chuck the fish in your food processor with the bread, onion, coriander leaves, mint leaves, 1 tsp of chilli, and garam masala. If you have a small food processor like I do I recommend doing it in batches otherwise things won’t mix together properly.

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Once it’s all shredded and blended together knead it into balls squeezing out as much moisture as you can. I had a sore wrist that day so I could knead them as much as I would have liked. This meant some of them fell apart as I was cooking them, but I just stirred the broken ones into the sauce.

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Now that you’ve shaped the fish into balls it’s time to put on the sauce. In a saucepan saute the carrot, capsicum, banana peppers, and onion until slightly soft. Then add everything else and stir to combine.

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Turn the heat down to a simmer and start frying the kofta. The original recipe deep-fried the kofta, but I wanted to try frying them normally. So it’s up to you which option you go with.

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I’m happy with the results but next time I think I will try and bake them instead. Any kofta that broke up while I was cooking them got mixed in with the sauce so don’t worry if they don’t hold together perfectly. When the kofta are slightly browned on the outside carefully place them in the sauce and let them cook for another five minutes or so.

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When the kofta seemed to have soaked up a bit of the sauce they’re ready to serve. I served mine with some of my special fried rice.

Ingredients

Kofta

  • 1 kg white fleshed fish (I used marlin)
  • 1 slice of bread torn into chunks
  • 1 onion, roughly chopped
  • 1 tbsp of chopped coriander leaves
  • 1 tsp of chopped mint leaves
  • 1 tsp of chilli
  • 1 tsp of garam masala powder

Sauce

  • 1 large carrot, roughly chopped small
  • 1 capsicum, roughly chopped
  • 2 banana peppers, roughly diced
  • 1/2 an onion, roughly chopped
  • 1 400g tin of chopped tomatoes
  • 1 400g tin of chickpeas, drained and rinsed
  • 1 tsp of ground coriander
  • 5 cm piece ginger
  • 3 tsp of minced garlic
  • 1/4 tsp of ground cloves
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of ground cinnamon
  • 2 tsp of ground cumin
  • 2 tsp of crushed chillies
  • a handful of Bok choy roughly chopped

Method

  1. Cut your fish into chunks and boil it until it’s cooked. While the fish is cooking start chopping up your veggies.
  2. When the fish is cooked make sure all of the bones are removed. Chuck the fish in your food processor with the bread, onion, coriander leaves, mint leaves, 1 tsp of chilli, and garam masala. If you have a small food processor like I do I recommend doing it in batches otherwise things won’t mix together properly.
  3. Once it’s all shredded and blended together knead it into balls squeezing out as much moisture as you can.
  4. In a saucepan saute the carrot, capsicum, banana peppers, and onion until slightly soft. Then add everything else and stir to combine.
  5. Turn the heat down to a simmer and start frying the kofta. The original recipe deep-fried the kofta, but I wanted to try frying them normally. So it’s up to you which option you go with. Any kofta that broke up while I was cooking them got mixed in with the sauce so don’t worry if they don’t hold together perfectly.
  6. When the kofta are slightly browned on the outside carefully place them in the sauce and let them cook for another five minutes or so.
  7. When the kofta seemed to have soaked up a bit of the sauce they’re ready to serve.
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2 thoughts on “Pan Fried Fish kofta

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