Ingredients:

For Koftas

  • Surmai Fish ( Approax 1 to 2 kg )
  • Cumin (white) 1 tsp
  • Red chilies 1 tsp
  • Black pepper 1 tsp
  • Green chilies (crushed) 4 only
  • Coriander (green, thinly cut) 1 bunch
  • Mint 1 bunch
  • Salt to taste
  • Lemons 2 only
  • Eggs 1 only

For gravy

  • Black pepper 1 tsp
  • Red chilies 1 tsp
  • White cumin powder 1 tsp
  • Green chilies finely cut 4 only
  • Mint thinly cut 1/2 bunch
  • Salt to taste
  • Lemons 1 only
  • Egg 1 only
  • Onion thinly cut 2 only
  • Coriander powder 1 tbsp
  • Ginger/ garlic paste 1 tbsp
  • Red chilies powder 1 tbsp
  • Turmeric 1 tsp
  • Salt to taste
  • Yogurt 1/2 cup
  • Oil 1 cup

Preparation:

  1. Remove fish skin and bone ( Surmai or any other variety ), cut it into
    small pieces and wash it.
  2. Marinate fish pieces with salt, vinegar and garlic for half an hour and
    then wash it.
  3. Heat oil in a non-stick frying pan. Rub again on fish pieces white
    cumin, vinegar, salt and fry them in the frying pan until water dries up and
    pieces turn brown.
  4. In a bowl place fish pieces and crush them with hand to make mince.
  5. Add all ingredients of koftas in this mince and mix well till cooking
    time.
  6. In another pan heat oil and brown onion in it. Place fried onion on
    newspaper to absorb its oil and make it crispy.
  7. In a bowl mix all the ingredients of gravy, then pour them in a pan and
    add fried onion (first crush it by hands).
  8. Add half cup of water to mix all masalas and cook until water dries up.
  9. Stir-fry until oil floats on top. Now add enough water to make gravy and
    cook on low flame.
  10. In this gravy place koftas and cook on low flame until koftas are
    tender. (Do not cover the pan and don’t stir, as koftas will break.) Then
    lower the flame and simmer.
  11. If required add half cup of water and cook until oil floats on top and
    good odor comes out.
  12. Surmai koftas can be served with naan, chapatti or boiled rice.