Ingredients:

• 1 kg – white fleshed fish
• 250 gm – tomatoes, blanched and diced
• 1 slice – bread, soaked and squeezed dry
• 2 tbsp – beaten Curd
• 1 inch piece Ginger
• 6 flakes Garlic
• 2 Cloves
• 1/2 tsp – Turmeric powder
• 1 small piece Cinnamon bark
• 1 tsp – Garam Masala powder
• 2 Cardamom
• 1 Onion
• 1 tsp – Cumin seeds
• 1 tsp – Coriander seeds
• 8 Green chillies
• 1 small bunch Coriander leaves
• 1 tsp – chilli powder
• few Mint leaves
• 3 tbsp – oil to fry
• salt to taste

Method:

1. Boil the fish and remove the bones nicely.
2. Mince the small onion, 4 green chillies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
3. Knead to a smooth mixture. Make small balls and deep fry to a golden brown colour.
4. Drain and set aside.
5. Pound together the remaining spices to a fine powder.
6. Grind onion, ginger and garlic to a paste.
7. Heat three table spoons of ghee and fry the ground paste to a golden brown colour.
8. Put in spices and fry for a couple of seconds. Then put in tomatoes and curd.
9. Cook till the ghee floats to the top.
10. Put in 2 cups of water. Mix nicely and cook over a low fire till all the liquid dries.
11. Mash to a smooth paste with the help of a wooden spoon and then pour in two more cups of water.
12. Bring to a boil, reduce heat and simmer gently for five minutes.
13. Put in the fish balls and simmer for five more minutes.
14. Serve fish kofta curry hot, garnished with coriander leaves.