This rich fish preparation sent to us by Biswajit Roy, the Executive Chef of Mosaic Hotels, Noida, has the aroma of Indian spices used in Mughlai cuisine.
A treat for the non-vegetarians, it includes aromatic fish minced and marinated in flavoured spices and condiments cooked in a zingy paste made of black cumin seeds, garlic, and green chilli. This savoury half-done kofta in a spicy gravy is served with plain steamed rice.
Machli kofta curry
Ingredients
250 gm fish mince
1 egg yolk
250 gm onion, chopped
10 gm green chilli, chopped
10 gm ginger, chopped
20 gm garlic, chopped
150 gm mustard oil
5 gm garam masala
5 gm coriander powder
5 gm turmeric powder
5 gm red chilli powder
2 bay leaves
4 cloves
2 green cardamom
50 gm tomato puree
20 ml lemon juice
5 gm green coriander
Salt to taste
3 gm cumin seeds
Method
Mix the chopped onion, ginger, garlic, green chilli (chopped), coriander (chopped), egg yolk and salt to taste with the fish mince. Shape the mix like a ball and put in an oven for 10 minutes.
Make a paste of whole cumin seeds, green chilli, garlic, ginger and salt. Take a heavy bottom pan, add some mustard oil, whole cumin seeds, bay leaves, clove and cardamom. After the crackle, add onion paste (raw onion). After the paste becomes brown, add all the spices.
Now put the half-done kofta in the curry and cook for 10 minutes and serve with steamed rice.
Biswajit Roy is the Executive Chef of Mosaic Hotel (Tux Hospitality). An award winning master chef with 32 years of experience in the hospitality sector, Roy is responsible for the training and development of the F & B staff alongwith the allocation of dedicated manpower to him. He started his career at The Oberoi Trident Tower, Mumbai, followed by Maurya Sheraton, Cascade Garden Complex, The Krishna Oberoi among other hospitality concerns.
