Fish Cofta Curry (Country Captain)

Ingredients

• 1.5 pounds White fish fillets (cod, haddock, or similar), boneless and skinless (Choose firm white fish that will hold together when pounded)
• 1 large Egg, beaten (For binding the fish balls)
• 0.5 teaspoon Turmeric, ground (For the fish mixture)
• 0.25 teaspoon Chili powder or cayenne pepper (Adjust to taste)
• 1 teaspoon Fresh ginger, grated (For the fish mixture)
• 1 teaspoon Garlic, minced (For the fish mixture)
• 1 teaspoon Salt (Divided between fish balls and curry sauce)
• 3 tablespoons Ghee or vegetable oil (For frying the curry base)
• 2 medium Onions, finely sliced (For the curry sauce)
• 1 teaspoon Turmeric, ground (For the curry sauce)
• 0.5 teaspoon Chili powder (For the curry sauce)
• 1 teaspoon Ground coriander (For the curry sauce)
• 0.5 teaspoon Ground cumin (For the curry sauce)
• 1 tablespoon Fresh ginger, grated (For the curry sauce)
• 1 tablespoon Garlic, minced (For the curry sauce)
• 2 medium Tomatoes, chopped (Fresh or canned)
• 2 cups Water or fish stock (For the curry sauce)
• 2 tablespoons Fresh cilantro, chopped (For garnish)

Instructions

1. 1Wash the fish fillets thoroughly and pat dry. Cut into chunks for easier processing.
2. 2Using a food processor or mortar and pestle, pound or process the fish until it forms a smooth paste. If using a food processor, pulse in short bursts to avoid overheating the fish.
3. 3Transfer the fish paste to a bowl. Add the beaten egg, turmeric, chili powder, grated ginger, minced garlic, and half the salt. Mix thoroughly until all ingredients are well combined and the mixture holds together.
4. 4With wet hands, shape the fish mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball). You should get approximately 12-16 balls. Place them on a plate.
5. 5Heat the ghee or oil in a large, deep pan or pot over medium heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
6. 6Add the grated ginger and minced garlic for the curry sauce to the fried onions. Stir for 1 minute until fragrant. Then add turmeric, chili powder, coriander, and cumin. Stir constantly for 1-2 minutes to toast the spices.
7. 7Add the chopped tomatoes and stir well, cooking for 3-4 minutes until they begin to break down. Pour in the water or fish stock and add the remaining salt. Bring to a gentle boil.
8. 8Gently lower the fish balls into the simmering curry sauce, one at a time. Be careful not to break them. Spoon some sauce over the top of each ball.
9. 9Reduce heat to low, cover the pan, and let simmer gently for 30 minutes. Do not stir vigorously as this may break the fish balls; instead, occasionally shake the pan gently or carefully spoon sauce over the balls.
10. 10Once the fish balls are cooked through and the sauce has thickened, remove from heat. Garnish with fresh chopped cilantro and serve hot with rice or bread.