Fish Kofta Curry

Recipe by
Total Time:
1 Hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 1 kg - white fleshed fish
  • 250 gm - tomatoes, blanched and diced
  • 1 slice - bread, soaked and squeezed dry
  • 2 tbsp - beaten curd
  • 1 inch piece ginger
  • 6 flakes garlic
  • 2 cloves
  • 1/2 tsp - turmeric powder
  • 1 small piece cinnamon bark
  • 1 tsp - garam masala powder
  • 2 cardamom
  • 1 onion
  • 1 tsp - cumin seeds
  • 1 tsp - coriander seeds
  • 8 green chillies
  • 1 small bunch coriander leaves
  • 1 tsp - chilli powder
  • few mint leaves
  • 3 tbsp - oil to fry
  • salt to taste

How to Make Fish Kofta Curry

  • Boil the fish and remove the bones nicely.
  • Mince the small onion, 4 green chillies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
  • Knead to a smooth mixture. Make small balls and deep fry to a golden brown colour.
  • Drain and set aside.
  • Pound together the remaining spices to a fine powder.
  • Grind onion, ginger and garlic to a paste.
  • Heat three table spoons of ghee and fry the ground paste to a golden brown colour.
  • Put in spices and fry for a couple of seconds. Then put in tomatoes and curd.
  • Cook till the ghee floats to the top.
  • Put in 2 cups of water. Mix nicely and cook over a low fire till all the liquid dries.
  • Mash to a smooth paste with the help of a wooden spoon and then pour in two more cups of water.
  • Bring to a boil, reduce heat and simmer gently for five minutes.
  • Put in the fish balls and simmer for five more minutes.
  • Serve fish kofta curry hot, garnished with coriander leaves.