Even though koftas are associated with meatballs with lot of interesting spices, there are various innovations on the ingredients, both primary and others, over the years. The most exciting of those possibly are the intrusion on vegetables replacing the minced meat. A vast population of India eat veggies and the meat is replaced by various seasonal vegetables to make delectable koftas. That has been a smart culinary move since that sort of managed to include the whole veg populace.
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 had bought bhetki fish, I literally frowned. I mean, not again! I do not quite like the fish. It doesn't seem to have any taste of its own. However, my mother decided on a menu in a jiffy. She semi boiled the fish and took out the bones and separated the skin. Added flavorings such as onions, parsley, garlic, pepper powder and the fish is mixed with lentil flour for binding. You can mix with soaked bread, rice powder also.
She then deep fried the fish balls in refined oil to make perfect golden brown snackie fish balls. To the make the gravy in a wok add oil and season it with whole garam masala, bay leaves, onion ginger and garlic paste. Add red chili powder, salt and turmeric powder. continue to stir till oil comes out add the balls and add warm water. Cook till the gravy thickens to give a nice spicy red gravy. Serve with freshly cooked basmati rice and lots of love.
The fried fish balls can also be served on mini skewers. Koftas are an exciting addition to alfresco dining and the perfect finger food complemented with yogurt dip.
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