Bahadurshahi Fish Kofta Curry Recipe

Access the most desirable recipes online posted on this page. You can prepare Bahadurshahi Fish Kofta Curry online along with the required ingredients and method so you can note them and prepare it with ease.

Person

Time

0:45 - 0:15

Comments

Views

6110

Rating

Submited by

Areeba from Lahore

Ingredients

250 grams fish (boiled and flaked)
1 large potato (boiled and peeled)
2 small slices of bread, soaked in milk and squeezed dry
1 large onion (minced)
4 green chillies (minced)
1 piece ginger (minced)
2 large handfuls coriander leaves (minced)
a few mint leaves (sliced)
1/4 tsp cumin seeds
salt and chilli powder to taste
a few almonds (fried whole)
oil or ghee for deep frying
For curry:
100 grams onions
I piece Finger
4 flakes
4 tblsps ghee
a little milk
500 grams tomatoes (blanched and sliced)
1 tsp each of garam mass Is
and pounded cumin seeds salt and chilli powder to taste
silver or golden foil
1/4 tsp saffron strands
100 grams cream (beaten)
25 grams cashewnuts (fried)
a few sprigs coriander leaves (chopped)

Method

Grind the fish, potato and bread to a paste. Mix together all the kofta ingredients (with the exception of almonds). Knead to a smooth mixture and form into round koftas, each around a whole almond. Deep fry to a golden-brown. Drain. To prepare the curry, grind the onions, ginger and garlic to a paste. Heat the ghee and fry the onion paste, sprinkling a little milk now and then till the ghee floats to the top. Mix in the tomatoes, spices and salt and cook till dry. Pour in 2 cups of hot water and bring to a boil. Reduce heat and simmer for 10 minutes. Cover the fish koftas with foil, place in a serving dish, and pour the curry on top. Soak saffron in 1 tsp of hot milk for 5 minutes and then crush to a paste. Cover the curry with cream, sprinkle saffron on top and garnish with fried cashewnuts and fresh coriander leaves.

< PREV More Mughlai Cuisines Recipes NEXT >