If you are tired of the usual chital fish dishes, make a kofta kalia of chital fish, coconut and poppy seeds at home. This fusion dish is good enough for guests too. The recipe is by Syeda Tasfia Islam Mahi.
Ingredients
For the koftas: chital fish 500 g, chopped onion 2 tablespoons, 2 chopped green chillies, ginger paste half a teaspoon, garlic paste half a teaspoon, roasted cumin powder half a teaspoon, chopped coriander leaves 1 tablespoon, rice flour 1 tablespoon, salt to taste, soybean oil for frying.
For the kalia: onion paste 2 tablespoons, coconut paste 3 tablespoons, poppy seed paste one and a half tablespoons, ginger paste 1 teaspoon, garlic paste half a teaspoon, turmeric powder and chilli powder half a teaspoon each, coriander powder 1 teaspoon, cumin powder half a teaspoon, sour yoghurt 1 tablespoon, garam masala a quarter teaspoon, 3-4 green chillies, salt to taste, soybean oil 3 tablespoons and hot water as needed.
Method
First clean the chital fish and steam it lightly with salt. When it has cooled, remove the bones, separate the flesh and mash it well. Mix the mashed fish with the chopped onion, green chillies, ginger and garlic paste, roasted cumin powder, coriander leaves, salt and rice flour. Shape the mixture into small round koftas and fry them golden in oil over medium heat.
For the kalia, heat soybean oil in a pan and fry the onion paste well. Add the ginger and garlic paste and the chilli, coriander and cumin powders with a little water and cook the spices. Then add the coconut and poppy seed pastes, cook well over low heat and stir in the yoghurt. Add hot water as needed to make a medium-thick gravy and put in the fried fish koftas. Add the green chillies, cover and cook over low heat for 5-6 minutes. Finally, sprinkle over the garam masala and turn off the heat.
বাংলায় মূল প্রতিবেদন পড়ুন · Read the original Bengali report