65 Minutes

DF

Fish Kofta Curry

One of the best ways to use up leftover roasted, baked, or grilled fish is to make fish cakes or fish koftas. Then pour an aromatic curry on top, cook some rice and you have dinner. Here is a curry inspired by the coastal flavors of Sri Lanka with lemongrass, kari leaves and coconut.

Share this recipe

Cook Time

65 Minutes

Serves

5

Directions

Step 1

To make the koftas, in a medium sized bowl, flake the fish. Combine with onions, serrano, rice flour, egg, and sea salt.

Step 2

Discard the bottom 3 inches of cilantro stems and mince the remaining stems and leaves. Add to the kofta mix. Form 1-inch balls – you should end up with roughly 12 to 15 koftas. Refrigerate until ready to fry.

Step 3

When ready to fry, in a deep-frying pan or wok, warm the frying oil to 325°F or until it appears hot. Test out a little piece from the kofta to make sure the oil is hot. Drop the koftas, 5 to 6 at a time so they don’t crowd too much and fry until golden brown.

Step 4

To make the curry, in a thick-bottomed stockpot or Dutch oven, warm the coconut oil and pop the mustard seeds. Immediately add the kari leaves and then the tomatoes. Fry the tomatoes for 3 to 4 minutes then add the chile, turmeric, coriander, cumin, and salt. Cook for another 2 to 3 minutes or until the fat surfaces on the edges of the masala. If using fresh tomato, this may take a little longer as the tomato must soften.

Step 5

Add the coconut milk, lemongrass, ginger and one cup of water and bring to a boil. Simmer covered for 10 to 12 minutes. Turn the heat off and let the curry rest for 20 to 30 minutes at least.

Step 6

When ready to serve, pour hot curry over the fish koftas, garnish with herbs and serve immediately.

Notes & Variations

The koftas are best made with pre-cooked cold fish but they can also be made with canned fish – just make sure to drain the fish completely.
The koftas can be pre-fried and reheated in a 350°F oven for 5 to 7 minutes.
You can replace the rice flour with bread crumbs or all-purpose flour.

Ingredients

FISH KOFTA:

1-pound cooked fish, boneless and skinless

1 cup minced onions or scallions

1 serrano, minced

1/2 cup rice flour

1 egg

1 teaspoon sea salt

1 bunch cilantro

2 cups of frying oil like rice bran or peanut

SAUCE:

4 tablespoons coconut oil

1 teaspoon mustard seeds

15 to 20 kari leaves, minced

2 cups fresh minced or 1 cup canned tomatoes

1 teaspoon red chile powder

1/2 teaspoon turmeric

1 teaspoon crushed coriander seeds

1 teaspoon toasted ground cumin

1 1/2 teaspoons sea salt

1 14-oz can coconut milk

2 tablespoons minced lemongrass

1 tablespoon ginger puree

Cilantro or other herb sprigs for garnish

Step 1

To make the koftas, in a medium sized bowl, flake the fish. Combine with onions, serrano, rice flour, egg, and sea salt.

Step 2

Step 3

Step 4

Step 5

Add the coconut milk, lemongrass, ginger and one cup of water and bring to a boil. Simmer covered for 10 to 12 minutes. Turn the heat off and let the curry rest for 20 to 30 minutes at least.

Step 6

When ready to serve, pour hot curry over the fish koftas, garnish with herbs and serve immediately.

FISH KOFTA:

1-pound cooked fish, boneless and skinless

1 cup minced onions or scallions

1 serrano, minced

1/2 cup rice flour

1 egg

1 teaspoon sea salt

1 bunch cilantro

2 cups of frying oil like rice bran or peanut

SAUCE:

4 tablespoons coconut oil

1 teaspoon mustard seeds

15 to 20 kari leaves, minced

2 cups fresh minced or 1 cup canned tomatoes

1 teaspoon red chile powder

1/2 teaspoon turmeric

1 teaspoon crushed coriander seeds

1 teaspoon toasted ground cumin

1 1/2 teaspoons sea salt

1 14-oz can coconut milk

2 tablespoons minced lemongrass

1 tablespoon ginger puree

Cilantro or other herb sprigs for garnish

Notes & Variations

The koftas are best made with pre-cooked cold fish but they can also be made with canned fish – just make sure to drain the fish completely.
The koftas can be pre-fried and reheated in a 350°F oven for 5 to 7 minutes.
You can replace the rice flour with bread crumbs or all-purpose flour.

Tags:

65 Minutes

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

65 Minutes

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Savory Cakes...yum.

Give these recipes a try!

NO SUGAR HERE

Asparagus Goat Cheese Cakes with Mango

Potato Cakes

DF

GF

NF

Amchur Fish Roast

Time and again, I come back to one spice_ amchur, which can create magic with so many foods. The sun-dried green mango powder works best as a finishing spice — so add it to foods that cook quickly or at the end of cooking.

DF

GF

NF

Asparagus Fish Curry

This fish curry is as simple as one can get.

30 Min

DF

GF

NF

Fenugreek Fish

Fenugreek is an incredible herb/spice that smells and tastes like nothing when dry but releases fragrance & a depth of flavor when cooked. If too much is added, it can make food bitter. When just right it is transformative.

DF

GF

NF

Fish Mango Curry

This is a simple, rustic fish curry & almost any firm fish will work.

GF

NF

Jaggery Glazed Salmon

Farmed salmon is an unmitigated disaster both from an environmental perspective and health perspective. Go for the wild stuff.

15 Min

GF

NF

Ocean Masala Roasted Fish Fillet

The best part about the ocean masala is that you can directly slather it on fish with very little else and roast it in the oven.

60 Min

GF

NF

Patra Fish

Fish wrapped in banana or other leaves and steamed is common through India’s fish-eating communities.

55 Min

DF

NF

Red Fish Curry

Known reverently as "Resplendent land" or the "The Land without Sorrow", Sri Lanka is a little jewel of an island sitting just below India. The Indian Ocean surrounding it is known for its fresh sea creatures that have been a part of the Sri Lankan diet for millennia. This fish curry is also called Sour fish curry and the sourness is inherently provided by a bright orange dry fruit called goraka however tamarind makes a good substitute. The curry is intense, rich, and delicious. Enjoy it with turmeric rice.

30 min

DF

GF

NF

Roasted Flounder

Whole roasted fish may seem intimidating to make and messy to eat but leaving the bones in preserves most of the flavor beautifully.

30 Min

DF

GF

NF

Roasted Wild Salmon with Kalonji

Kalonji, aka nigella sativa seed, is a spice commonly used in India for topping rotis or naans. It transforms into a whole new flavor - hauntingly smoky, deeply savory and just delicious.

GF

NF

Roasted Wild Snapper with Raita

The star of this recipe is amchur, a spice native to India. Amchur, a light brown in color sun dried mango powder is absolutely delicious on roasted fish. The lemon notes of the crushed coriander seeds accentuate the flavor of the amchur.

DF

GF

NF

Salmon Cakes

Salmon cakes are one of the most delicious ways to use up leftover roasted salmon. Or you could roast a piece of salmon just to make these cakes.

DF

GF

NF

Salmon Tikka

A deliciously quick way to enjoy salmon. This is perfect to marinate the night before and stick in the oven when you get home for dinner.

DF

GF

NF

Seared Tuna on Roasted Vegetables

Climate change has threatened a lot of our favorite foods, tuna being near the top of that list. We still like to eat tuna every once in a while, but like a precious treat.

115 Min

DF

GF

Whole Stuffed Fish

A whole fish is a showstopper to serve at a dinner party, especially right at the table. It is also relatively easy to assemble than to cut fish in steaks or chunks. All the guests must let their guard down and get their hands dirty to really enjoy the fish. The juices of the fish seep into the rice filling, adding even more flavor. The fish can be marinated and assembled entirely and refrigerated for up to 24 hours. This filling has cooked rice but vegetables like roasted butternut squash combined with nuts or roasted potatoes with lemon also made a delicious filling. Served with a tangy green salad on the side, the whole stuffed fish makes for a memorable meal.

GF

NF

Yogurt Braised Fish

This fish will take less than 10 minutes to cook and may be prepared with red snapper, halibut or any other seasonal fish.

30 Min

Asparagus Goat Cheese Cakes with Mango

We are always looking for ways to incorporate vegetables into our food and in this recipe, the goat cheese works like a binder and adds flavor to the asparagus.

55 Min

DF

GF

V

Potato Cakes

Hot Potato cakes off the fryer, when made right, are one of the best appetizers ever. Called Aloo tikki in India, they can be stuffed with all kinds of fillings like ground meat, cheese, crushed peas, or other such fillings. This herb yogurt spice filling is an explosion of flavor in your mouth, well worth the work in making it. Turn the potato cake into a chaat by drizzling cumin yogurt, tamarind, and cilantro chutneys on top.

70 Min

GF

Wild Venison Meatball Stew

Venison meat tends to be super lean and deeply flavorful. Adding vegetables to a meat stew of any kind is a wonderful way to add more vegetables into your diet – here we added local purple hull snap peas but anything from asparagus to green beans would make a good option.

DF

GF

NF

Amchur Fish Roast

DF

GF

NF

Asparagus Fish Curry

This fish curry is as simple as one can get.

30 Min

DF

GF

NF

Fenugreek Fish

DF

GF

NF

Fish Mango Curry

This is a simple, rustic fish curry & almost any firm fish will work.

GF

NF

Jaggery Glazed Salmon

Farmed salmon is an unmitigated disaster both from an environmental perspective and health perspective. Go for the wild stuff.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra