This recipe came up,when i saw leftover soaked chickpeas,and some fish which i wanted to make cutlets,but thought to make a quickie.…and so.. this Kofta curry .You could fry/grill these koftas and add to the curry.As i told you, i wanted a quickie,i just dropped the balls directly into the gravy.
Ingredients for the kofta
200 gm tuna or salmon or any fish you prefer
1 cup soaked chick peas
2-3 green chillies
2 tsp.ginger chopped fine
2 tsp.pepper powder
salt to taste
a pinch of grated nutmeg
Cook the fish for just two minutes,flake it and set side.Blend the rest of the ingredients,except the flour
till coarse(do not add water).Add the flaked fish to the chick pea mixture and bind well with the flour.
(extra flour may be used for binding).
Ingredients for the gravy
1 big onion chopped
4 flakes garlic
2-3 tsp. dried methi leaves or 1 tsp fenugreek seeds
1 tsp. cummin seeds
1/2 tsp.turmeric powder
2 tsps.chilli powder
1 -2 tsp.honey or sugar
1 tsp garam masala powder
1 tsp.Kashmiri chilli powder/paprika
1 tsp.saunf (fennel seeds)
Salt to taste
Coriander leaves for garnishing
Grind the bold listed fine, and set aside.Heat the oil in a pan add saunf,onions and fry till onions are
lightly brown.Next add the,ground mixture,and cook for 5-10 minutes.Add 1-2 cups water for the
gravy.Once the gravy starts to boil,gradually drop in the koftas(don’t stir while adding the koftas),and
simmer for 15 minutes.Heat ghee in another pan,add the kashmiri chilli power and garam masala
powder,and cook for just a second(taking care not to burn the spice)and add to the gravy for that extra
color and flavor.Add honey,and garnish with coriander leaves.
Note: You could add thick coconut milk or fresh cream for the extra rich taste.
Raisins and Cashewnuts fried in ghee or butter, and added to this gravy finally gives a good
aroma and taste.