Name: Fish kofta curry
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves 6
Cuisine: Pakistani
Ingredients: ½ green chilli, finely chopped; 6 mint leaves, finely chopped; 1 tbsp tamarind paste (or homemade pulp); 1 tsp dry-roasted cumin seeds; 1 tsp coriander (cilantro) seeds; ½ tsp salt, or to taste; 3 tbsp cooked, mashed potato; 4–5 mint leaves, chopped; handful of fresh tender coriander (cilantro) leaves with stems, chopped; 1 egg, whipped; 4 tbsp coconut oil or vegetable oil; 5 tbsp vegetable oil, for frying; 3 tbsp semolina; 1 tsp mustard seeds; 150 g/5½ oz white fish (haddock or cod) fillets, steamed and flaked with a fork; 1 tbsp tomato purée; 2 tbsp breadcrumbs; ½ tsp ajwain (carom seeds); 2 tbsp chopped coriander (cilantro) leaves; 1 red onion, finely chopped; 1 tsp salt, or to taste; 1 tsp nigella seeds; ½ tsp red chilli powder; 3–4 tomatoes, finely chopped; ½ tsp each of grated ginger and crushed garlic; ½ tsp ground turmeric; 7–8 fresh curry leaves

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

These koftas can be eaten on their own, or added to this lightly spiced tomato sauce and served with rice. They’re beautiful when made using any white fish, but they can also be made with salmon if you prefer.

Ingredients

For the koftas

150 g/5½ oz white fish (haddock or cod) fillets, steamed and flaked with a fork
2

Method

To make the koftas, combine all the ingredients, except the semolina, in a bowl by hand, squeezing the ingredients together so they hold.

Spread the semolina out on a plate. Take about 1 tablespoon of the fish mixture and, using your hand, roll into golf ball-sized ball, then roll in the semolina and place on a plate. Continue until all the fish mixture has been used up.

Heat th