Indian Cuisine
Fish Kofta Curry
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


For Koftas:

1 kg any white fleshed fish

1 onion

4 green chillies

1 bunch mint leaves

small bunch of coriander leaves

2 slices of bread,soaked and squeezed

salt to taste

1/2 tsp garam masala powder

oil for frying

For Curry:

250 gms tomatoes,blanched and pureed

2 Tblsp curd,beaten

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp cumin seeds,toasted and ground

1 tsp dhania(coriander seeds)powder

1 medium size onion,finely chopped

4 green chillies,slit

1 tsp chilli powder

salt to taste

3 tbsp ghee



Boil the fish and remove bones.Mince coarsely one onion,4 green chillies,mint leaves,coriander leaves.

Mix with fish,bread,salt and garam masala powder.

Knead well and make small balls of this mixture.

Deep fry till golden brown.


Heat ghee and fry onions,green chillies add ginger-garlic paste and fry well.

Add turmeric powder,chilli powder,cumin powder,dhania powder and mix well.

Then add tomato puree and beaten curd fry well till ghee floats on top.

Put in two cups of water and salt to taste.

Bring to boil simmer on low flame.Add garam masala powder.

Remove from heat add fish balls,and garnish with coriander leaves.

                                                                 Vandana Dubey's Recipe Site.