Fish Kofta Curry

Ingredients

• 1 pound Cooked fish (boiled or fried), flaked (Cold leftover fish works best; salmon, mackerel, or any white fish)
• 1 large Egg, beaten (For binding the koftas)
• 0.25 teaspoon Ground turmeric (For kofta mixture)
• 0.25 teaspoon Ground chili powder (For kofta mixture, adjust to taste)
• 0.5 teaspoon Salt (For kofta mixture)
• 4 tablespoons Mustard oil or ghee (Mustard oil is traditional for fish curries; can substitute vegetable oil)
• 2 medium Onions, finely sliced (About 1.5 cups sliced)
• 0.5 teaspoon Ground turmeric (For curry sauce)
• 0.5 teaspoon Ground chili powder (For curry sauce, adjust to taste)
• 1 teaspoon Ground coriander (For curry sauce)
• 0.5 teaspoon Ground cumin (For curry sauce)
• 1 tablespoon Ginger-garlic paste (Or 1 tsp each of ground ginger and garlic)
• 1 teaspoon Salt (For curry sauce, adjust to taste)
• 1.5 cups Water or fish stock (For curry sauce)
• 2 tablespoons Fresh cilantro, chopped (For garnish, optional)

Instructions

1. 1Remove any bones and skin from the cooked fish. Flake the fish into small pieces, then pound or mash to a smooth pulp using a mortar and pestle or food processor.
2. 2In a bowl, combine the fish pulp with beaten egg, 1/4 teaspoon turmeric, 1/4 teaspoon chili powder, and 1/2 teaspoon salt. Mix thoroughly until well combined and the mixture holds together.
3. 3With wet hands, shape the fish mixture into small balls about 1.5 inches in diameter (roughly the size of a golf ball). You should get about 12-15 koftas. Set aside on a plate.
4. 4Heat the mustard oil or ghee in a large, deep pan or kadhai over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown and softened.
5. 5Reduce heat to medium. Add the ginger-garlic paste and stir for 1 minute. Then add 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, ground coriander, ground cumin, and 1 teaspoon salt. Stir well and cook for 2 minutes until fragrant.
6. 6Add the water or fish stock to the pan and stir well to combine with the spice mixture. Bring to a gentle boil, then reduce heat to maintain a simmer.
7. 7Gently place the fish koftas into the simmering curry sauce. Cover the pan and let simmer gently for 30 minutes, allowing the koftas to cook through and absorb the flavors. Do not stir vigorously to avoid breaking the koftas.
8. 8Check seasoning and adjust salt if needed. Garnish with fresh chopped cilantro if desired. Serve hot with rice or Indian bread.