Thehungrycodercooks

Ingredients

• 1.1–1.3 lb ~0.5kgs Basa fish fillet (or Chitol Maach/any white fish)
• 1 tsp cumin powder
• ¼ cup cilantro (a handful), finely chopped
• ¼ cup onion, finely chopped
• 1 tbsp mint, finely chopped
• 1 tbsp besan (chickpea flour)
• ½ tsp black pepper
• 2 green chilies, finely chopped
• Salt, to taste
• Mustard oil, for shallow frying

For the Curry

• 1 medium onion, finely chopped
• ¼ cup beresta (fried onions, optional)
• ½ cup tomato puree
• Mustard oil
• Whole garam masala: 1 cinnamon stick, 1 bay leaf, 2–3 cloves
• ½ tsp ginger paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp Kashmiri red chili powder (or paprika, for color)
• Salt, to taste
• Water, as needed for the jhol (gravy)

Directions

1. Mix the ingredients: In a bowl, combine mashed fish, cumin powder, cilantro, onion, mint, besan, black pepper, green chilies, and salt. Mix well until it forms a dough-like consistency.
2. Shape the koftas: Divide the mixture into small balls or patties.
3. Shallow fry: Heat mustard oil in a pan and fry the koftas until golden brown on all sides. Set aside.

Make the Curry

1. Prepare the base: Heat mustard oil in a pan. Add whole garam masala and sauté until fragrant.
2. Add chopped onions and fry until golden brown.
3. Stir in ginger paste and cook until the raw smell disappears.
4. Add turmeric, red chili powder, coriander powder, and paprika. Mix well.
5. Stir in the beresta and tomato puree. Cook until the oil separates.
6. Simmer the curry: Add water to reach your desired consistency. Season with salt and bring to a boil.

Combine

1. Gently place the fried koftas into the curry. Simmer for 6–10 minutes so they absorb the flavors.
2. Garnish fresh green chilies and chopped cilantro.
3. Serve hot with rice or parathas.

Recipe Video

Notes