Macher Kofta Curry or Fish Kofta Curry is fried fish balls in a rich, spicy gravy. Traditional Macher kofta curry is a delicious Bengali main course non-veg dish and goes well with steamed rice and salad.
Bengali Macher kofta curry with Rohu or Rui Mach is simply out of the world. I could polish off these divinely delicious bite-sized balls as fast as I serve them! Fish Kofta Korma – spicy fish balls in aflavourful sauce – is always a family favourite.
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Macher Kofta Recipe Step By Step:
Macher Kofta Curry is a real flavoursome dish. If you are looking for a great fish recipe, this is it!
How to make Bengali Fish Balls:
- To make Rui Macher Kofta Gravy, firstly wash the fish pieces well. Then boil the fish with a pinch of turmeric and salt. Cool and debone fish.
- Also boil, peel and mash potatoes. Finely chop chillies.
- Heat a little oil in a pan and fry finely chopped onions and green chilli. Now add the ginger-garlic paste and fry till the raw smell goes away.
- Then add all the spices – chilli powder, garam masala powder, turmeric powder, jeera powder (optional) and salt. Mix well. Remove and set aside to cool.
- Now, in a mixing bowl, take the boiled and deboned fish, boiled and mashed potato, the fried onion-ginger-garlic mixture, chopped coriander and bread slices. Combine everything together to get a smooth mixture.
- Form the spiced fish mixture into small round balls.
- Heat oil for deep frying in a kadai. Gently drop the fish ball into hot oil and fry over medium heat till they turn an even golden brown. Keep aside.
- For the Fish Balls Gravy, heat oil and add whole garam masala.
- Tip in onion paste, ginger-garlic paste and fry for 4-5 minutes till the mixture browns.
- Blend in tomato puree and cook covered till the oil oozes from the sides.
- Sprinkle salt, sugar, turmeric powder, chilli powder, cumin powder and garam masala powder. Saute for a couple of minutes till the masalas are well blended.
- Pour a cup of water, stir well and put the lid on. Simmer on medium heat till the gravy thickens.
- Slide in the fried macher balls into the gravy. Simmer on slow heat for 1-2 minutes.
- Add a blob of cream and remove.
- Sprinkle chopped coriander leaves and serve Bengali fish kofta curry with steamed rice or pulao.
If you are searching for more fish recipes, then do try out Fish Tacos
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Fried Fish Dumplings In Gravy Recipe details below:
Macher Kofta Curry Recipe
Rui Macher Kofta Curry is a traditional Bengali fish recipe that is lip-smacking good! Soft and spongy fried fish kofta balls dunked in a spicy korma gravy is absolutely delicious. This easy fish curry recipe pairs well with plain rice. Read on for this delicious recipe of macher kofta.
Servings: 4
Calories: 191kcal
Ingredients
For the Kofta:
- Fish - 4 pieces
- Green chilli - 1
- Ginger-garlic paste – 1 tsp
- Turmeric Powder - 1 tsp
- Salt to taste
- Potato – 1 large, boiled & mashed
- Onion – 1 large. chopped and fried
- Garam Masala Pwd – 1 tsp
- Red Chilli Powder – 1 tsp
- Jeera Powder – 1 tsp
- Bread slices – 1-2, soaked in water and squeezed dry
- Coriander leaves – 2 sprigs
- Oil – ½ tsp
Fish Kofta Gravy:
- Bay leaf – 1
- Cinnamon stick – 1
- Cardamom – 2
- Cloves – 2
- Onion paste – 2 tbsp
- Ginger –garlic paste – ½ tsp
- Tomato – 1 large, pureed
- Turmeric – ¼ tsp
- Red Chilli powder – ¼ tsp
- Jeera Powder – ¼ tsp
- Garam Masala Powder – ¼ tsp
- Sugar – ½ tsp
- Salt to taste
- Coriander Leaves – 1 sprig
- Cream – 1 tsp
- Water – 1 cup
- Oil – 1 tbsp
Instructions
For Koftas:
- To make fish koftas, clean and wash the fish pieces. Boil the fish with a little salt and turmeric. Debone and keep aside.
- Boil and mash the potato. Slice chilli finely.
- Slice onion, chop chilli and fry it in a little oil. Tip in ginger-garlic paste and fry for a minute. Sprinkle salt, red chilli powder, turmeric powder (optional), garam masala powder and jeera powder. Mix well. Remove and keep aside to cool down.
- In a bowl combine deboned fish, mashed potato, coriander leaves, bread slices and the spiced onion mixture. Mix well and adjust the seasoning.
- Shape into round balls. Deep-fry in hot oil till golden brown. Drain excess oil and keep aside.
For Kofta Gravy:
- Heat oil and add bay leaf, cinnamon, cardamoms and cloves. Stir fry for a minute.
- Add onion paste and ginger-garlic paste. Fry for 4-5 minutes till the raw smell disappears and the onions are browned.
- Add tomato puree. Cook till the oil starts to leave the sides.
- Add turmeric powder, red chilli powder, jeera powder, sugar, garam masala powder and salt. Mix well, add water and cook covered till the gravy reaches the desired consistency.
- Gently add the fish kofta balls to the gravy and simmer for 2 minutes on low heat.
- Top with cream and remove.
- Garnish with fresh coriander leaves and serve delicious fish kofta curry with hot rice.
Notes
- You can blend in 1-2 tbsps of yogurt into the gravy and omit the cream.
- You can also add chopped raw onions, ginger-garlic paste, chopped green chillies and spices directly to the mashed fish-potato mixture without frying
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