Baked Fish Kofta Curry

In Northern India, a special occasion is never complete without a dish made of Kofta. The most famous one would be Malai Kofta where minced meat or vegetables are deep fried and soaked in rich creamy sauce. Sounds fatty isn't !!! Now, to make this dish without a hint of guilt from the amount of fat used I tweeked the actual recipe, which was an inspiration from a book called AMMA'S COOBOOK with a little Pedhakka's touch. I baked the fish kofta instead of deep frying them and did not use cream for the gravy. I enjoyed making and eating it without a concern on the fat calories.

I love this dish and is always a hit during any gathering. The koftas can be served without the gravy , which would make a great appetizer.

Preparation time: 25 minutes
Cooking time: 20 minutes
Baking time:30 minutes
Serves:4

For Kofta:
1lb boneless fish fillets,cooked
1/2 cup chopped onions
1/2 cup boiled and mashed potatoes
1 tsp pepper powder
1/2 tsp turmeric powder
2 tbsp dried breadcrumbs
salt to taste
1/4 cup coriander leaves

For Gravy:
1 tbsp coriander seeds
2 tsp raw rice
1 tbsp poppy seeds
3 cloves
2 cardamom pods
1 aniseed
3 tbsp oil
1 tbsp garlic,crushed
1/2 tbsp ginger,crushed
1/4 cup chopped onions
1 tsp chill powder
1 tsp sugar
1/2 tomato puree
1 1/2 cup water

Method:
1. Mix mashed potatoes,steamed fish,chopped onions,pepper,salt,turmeric,breadcrumbs and coriander leaves in a bowl. Mix well to form a dough.
2. Make walnut-sized balls and gently flatten each ball between your palm, to form the kofta.
3. Grease the baking sheet with oil and arrange the kofta.

4. Bake for about 25 minutes and turn the kofta once. Before switching off broil it for 5 minutes,this will help in making the outer layer crispy.

For the Gravy:
5. Dry fry the coriander seeds, rice, poppy seeds, cloves, cardamom pods and aniseed into a fine powder.
6. Heat oil in a wok,add garlic and ginger paste along with onions. Fry till they turn transparent.
7. Add the powdered mixture along with sugar and chili powder. Fry it for 2-3 minutes.

8. Add the tomato puree and water. Cover and cook on a medium heat until the gravy is thick and oil separates. Remove from heat.

9. Transfer the gravy to a serving bowl and place the kofta on top. Serve hot with plain rice or paratha.

COOK'S FILE:
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NOTE: Heat a shallow pan with fish fillets and 1/2 cup water.Steam the fish until tender.Takes about 5-10 minutes.
HINT: The fish kofta makes a yummy appetizer too.