Koftas are delicious. This is particularly so in India. You may have seen Malai Kofta on the menu at your local restaurant served in rich creamy gravy. In other regions Koftas are served steamed, poached and grilled on skewers.
Last week, when my mother bought bhetki fish, I literally snapped at her. Oh no, not again! The fish, mostly over hyped, doesn't seem to have any taste of its own. My mother knows this and to calm me off came up with this recipe. Later, in the evening, I was awed by the delicacy. I thanked her and she gave me a signature look that only we, three sisters, would understand. To others it is undefined and to us it is our mom.
For the preparation, she par boiled the fish and took out the bones and separated the skin. Added flavorings such as onions cubes, parsley twigs, garlic paste, pepper powder and the boneless fish are mixed with lentil flour for tightening the mix. You can mix with soaked bread, rice powder, egg whites or any other binding agent also.
She then deep fried the fish balls in refined oil to make perfect golden brown snackie fish balls. For the gravy, in a wok she heated white oil and sprinkled whole garam masala, bay leaves, onion ginger and garlic paste. She added red chili powder, salt and turmeric powder and continued to stir in slow heat till the oil starts to leave the wok. She then added the fish balls/ koftas, added little warm water and cooked till the gravy thickens to a nice spicy red gravy.
She served the fish kofta with gravy with steamed basmati rice and lots of love.
The fried fish balls can also be served on mini skewers and served as snacks and appetizers. Koftas can also be an exciting addition to alfresco dining and the perfect finger food complemented with yogurt dip.