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.
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
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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