Heat a clean tawa or heavy based shallow pan on low heat.
Apply a tbsp of white vinegar and a little salt again to fish fillets and put them on tawa/ pan for a few minutes till the water in fillets dries or till they turn white.
Remove from heat and mash the fillets with a fork, add all kofta ingredients and mix well.
Form into small balls with greased hands and set aside. Heat oil in a pan, fry onions till brown.
Remove to absorbent kitchen paper. Beat yogurt with ginger, garlic, turmeric, garam masala, chilli and salt and put in the same pan.
Crush onions with hands, add to the pan, and let it cook on low heat.
In a separate frying pan fry the koftay gently and carefully add to the curry, do not stir koftay with spoon, gently tilt the pan from side to side, so all koftay are covered with spices when liquid is almost dry add 1 ½ cup of hot water.
Lower heat and cook till oil separates from spices. Sprinkle with fresh coriander and green chillies. Serve with plain rice.
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