Chitol Macher Kopta (Fish Balls)

Chitol Macher Kopta

Chitol Macher Kopta

Ingredient:

For the Kofta:

Minced Chitol 250 gram

Ginger paste 1 teaspoon

Garlic paste Half teaspoon

salt

chili powder half teaspoon

cumin powder 1/4th teaspoon ( optional)

1 beaten egg

For the curry:

Onion paste 1 medium or a little more than 1/4th cup

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Chili powder 1 teaspoon

Turmeric powder half teaspoon

Coriander powder 1/4th teaspoon

Cumin powder 1/4th teaspoon

cinnamon, cardamom and bayleaf

salt to taste

oil

Green Chilies

Cooking method:

1. Combine all the ingredients mentioned for the kofta. Many people use potato or cornflour for binding. But PLEASE DON’T DO this for Chitol kofta. Beaten egg will serve the purpose. When done place it in refrigerator for 15/ 20 minutes, it would help to shape the balls.

2. Boil some water . Now when the water comes to the boiling point make balls with the fish mixture and drop gently into the water and wait till the color changes. it will take no more than 2/3 minutes at best. Take out the balls from the water. But don’t throw away the water as we are going to use it in our cooking later.Save the water.

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3. In another pan, heat oil, add the bayleaf, cardamom, cinnamon and fry for a while. Add the onion paste, ginger paste, garlic paste, chili powder, coriander powder, cumin powder and salt. Cook adding water little by little ( you may use the water saved after boiling the koftas) . Cook very well now add water and put the koftas in it. Cover the lid , cook until it comes to desired consistency. Add some green chilies and turn off the stove. Keep the pan on the stove covered for 5 minutes or until the oil separates.

Enjoy!!!!!!!!!!!!!!!!!!!

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3 responses to “Chitol Macher Kopta (Fish Balls)

  1. Siemeen Zafrin Soniee

    Darun yummy!!!!

  2. Pingback: Dhaka discoveries & a Sylheti supper in the East End | The Spice Scribe

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