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Serving Size: 4 persons
Ingredients:
Chitol Mach or Sheat Fish - 300 g (only the
meat; available in Bangladeshi stores in the US in a white box)
Doi/Curd - 1 tbsp
Potatoes - 3 medium
Onion - 2 tbsp paste + 1 medium, finely chopped
Ginger - 2 tsp, grated/paste
Green Chillies - 2, chopped; 2 whole slit
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Bay leaves - 1
Cinnamon - 1 inch, roughly broken
Green Cardamom - 2, roughly broken
Cloves - 2, roughly broken
Sugar - 1/2 tsp
Salt - To taste
White Oil - 1/2 cup
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Preparing:
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Boil 1 potato, and mash. Cut the remaining
potatoes into 1 inch squares
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To the ground fish add 1 tbsp onion paste, 1
tsp ginger paste, pinch of turmeric, chopped green chillies (optional),
1 tsp salt (or as required), and 1 boiled and mashed potato.
Mix the ingredients together.
Cooking procedure:
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Heat oil in kadai.
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Fry cut potatoes for 3-4 min and remove.
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Make medium size round balls with the fish mix
made above and deep fry. Keep aside the kofta. Oil your palms
while shaping the koftas to prevent them from sticking. You may choose
to make drum-shaped koftas, just for a cosmetic change!
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Keep 4 tbsp oil in kadai and remove the
excess. To it add bay leaf, cinnamon, cardamom, and cloves. Fry for 30
seconds
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Add chopped onion and ginger paste and fry on
medium heat for 4-5 min. Stir to ensure that the masala does not stick
to the bottom. If required sprinkle water occasionally.
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Add doi, turmeric and chilli powder and fry
for an additional 2 min.
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Add the fried potatoes and mix well with
masala. Add 1 cup water, and salt. Cover and simmer till potatoes are
almost done.
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Add fish balls and green chillies to the
gravy. Simmer (uncovered) for 3-4 min ensuring that potatoes are
optimally cooked.
Serving Suggestions:
Serve with pulao or white rice.
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