Tag Archives: Fish Kopta

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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Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry..
Not only Rohu ,you can use any other big fish to make this “out of the world” kindda dish.

Ingredients:

    For the Kofta:

    1. Rohu Fish 4 pieces ( pieces from back is preferred as they have more flesh)

    2. Ginger-garlic paste 1 teaspoon

    3. Turmeric powder half teaspoon

    4. Salt to taste

    5. potato 1 large ( boiled and mashed)

    6. Fried Onions ( Bereshta) 2 tblspoon

    7. Garam masala powder ( optional) a pinch

    8. Chili Powder half teaspoon

    9 1 beaten egg

    10. Breadcrumbs enough to bind and shape the kofta, around 1/3 rd one-third cup

Procedure:

    1.Boil your fish with garlic/ginger paste, turmeric and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them.

    2. Take out all the bones and put into a bowl. Combine mashed potato, chili powder, garam masala powder, salt, fried onion, beaten egg and bread crumbs with it.

    3. Make round balls and deep fry and set aside . But since it will be used in Korma Curry, don’t fry them for long. The color needs to be light.

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Kofta Korma Curry:

Ingredients:

    1. Onion Paste 4 tblspoon

    2. Ginger Paste 2 teaspoon

    3. Garlic paste 1 teaspoon

    4. Chilli powder 1 teaspoon

    5. Coriander Powder

    6. Bayleaf, Cinnamon stick, Cardamom pods

    7. Yogurt , I took both sweet yogurt and regular yogurt together

    8. Salt to taste.

    9. Bell peppers (optional)

    10. Special garam masala powder ( dry roast cumin/jeera, whole coriander/ gota dhone, fenugreek/methi,clove, nutmeg/jaifol, mace/ joyetree, cardamom/elachi,bleck pepper together and crush them into a smooth powder)

Procedure:

    1. Heat oil and add Whole garam masala, elach, darchini, tejpata. Fry them a while. Then add the onion paste, ginger-garlic paste, chili powder, coriander powder and salt. Cook them well adding water little by little, then add beaten yogurt.Cook well adding water little by little. When done add water and put the koftas in it.

    2. Cover the lid. Cook until comes to desired consistency. Then add special garam masala, cubed bell pepper / capsicum and green chilies.

    3. Keep it on very low flame for 5 minutes until oil separates.

    Enjoy your Kofta Korma Curry!!!!! Goes best with Polau/ Pilaf or Khichuri!

Tips/ Notes:

1. In the kofta curry, try to use sweet yogart along with regular yogart as it enhances the taste. If you don’t have sweet yogurt at home, don’t worry.. Just mix a little sugar and tomato ketchup with your yogurt.. It works fantastic as well!!!!!!!!!!!!!

2. You can make so many different dishes with this basic kofta recipe. You may add it in your oriental style sweet n sour fish ball or likewise. You can cook it in coconut milk or you can just add it in curry. In these cases just add turmeric powder while cooking it like curry or in coconut milk. But if you use coconut milk, omit the yogurt.

3. As I said before, this basic kofta recipe can be used in so many recipes.I made fish chop/kabab with it. Just flatten the balls and deep fried it like chop and kababs on medium low heat until nice brown!!!!

4. You can store this kofta/kabab in the deep fridge for a atleast 2 weeks. But for that don’t fry them. Just take them out when needed, fry and use it the way you want!!!!!!!!

Here’s the picture of Fish Chop I made with the basic Kofta dough:

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Chingri Kofta (Grandma special)

Chingri Kofta ( Grandma special)

1.Shell, de-vein and wash the prawns. DON”T TAKE THE SHELL OF THE SHRIMP!! We need half pound prawns/shrimps for this recipe. Now blend the prawns into a smooth paste.We don’t need any water while grinding it.

2. Add little ginger paste, garlic paste, salt, little turmeric powder and 1 beaten egg. Unlike others We are not going to fry the balls before we add them in the curry. The tenderness of the prawns will be vanished if u fry them before adding them in curry. So keep it in the fridge for 15 mins that would help us to shape them.

3. Heat oil in a wok.Add bay leaf, cardamom, cinnamon. Fry a little then add one medium sized finely chopped onion..When the onion is almost golden brown, add 3 tbl spoon onion paste, 1 tbl spoon garlic paste, 2 tea spoon ginger paste, turmeric and chili powder,a little coriander powder and salt to taste.

4.Keep stirring all the time and adding water little by little to keep the spices from scorching. This iS what we call “koshano” in Bangla. This ” Koshano” is very important in every Bengali or Indian Style curries.

5.Now add a little water and cook a little while then add 1 cup medium thick coconut milk ( I used coconut milk powder available in the store to make the milk ) and 1 cup of regular liquid milk ( My grandma used to cook only in coconut milk , but I improvised a little). Here comes the fun part!!!!!!! Make round balls from the prawn and add into the gravy.Cover the lid.

6. Cook it for at least 10-15 minutes at medium low flame or until the oil separates and the prawn balls r cooked.

7. Roast whole cumin, poppy seed ( posto), cardamom (elach)together. You can microwave them for 30 second and grind them into a fine powder.Add this powder and green chillies before u turn off the stove.

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

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