Fish Kofta Curry


  • 700g pangash (pangasius) fillets
  • 1 1/2 onion
  • Oil
  • Pinch of fenugreek (methi) seeds
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp mixed curry powder
  • 1/2 tsp coriander powder
  • Water
  • For mincing fish
  • 1/2 tsp salt
  • 1/4 tsp turmeric (haldi)
  • 1 tsp mixed curry powder
  • 2 green chillies
  • Coriander (a handful for adding to the minced fish and another handful for garnishing)
  • 1/2 tsp panch puran (indian five spice)


  1. Peel and chop 1 1/2 onion

  2. Heat oil in a pan, add a generous pinch of fenugreek seeds

  3. Once seeds are browned, add chopped onions along with 1 tsp salt

  4. Cover and allow onions to soften while you prepare the fish

  5. Make sure the fish is thoroughly thawed, washed and drained to remove all liquid

  6. In a handheld blender/chopper place a handful of fresh coriander, 2 green chillies, fish fillets, 1/2 tsp salt, 1/4 tsp turmeric, 1 tsp curry powder and 1/2 tsp panch puran and blitz everything together

  7. In a bowl mix by hand and ensure all the spices reach all the fish

  8. By now your onions should be soft; add 1/2 tsp turmeric, 1 tsp chilli powder, 1 tsp mixed curry powder and i/2 tsp coriander powder

  9. Mix spices with onions and fry

  10. After a few minutes add 1/2 cup of water to create a gravy for the fish balls/koftas to be added to

  11. Cover and simmer for a couple of minutes

  12. Mould fish mixture into round balls/koftas and add to the pan, turn the heat down completely while you do this part

  13. If you're very slow you may want to turn off the heat as you want all the fish to cook together evenly

  14. Don't worry about placing the raw fish koftas on top of one another, they separate easily enough once they're cooked through

  15. Cover pan and turn heat up to a medium heat, cook for several minutes till fish looks opaque in colour

  16. Finally, depending on how thick you want your gravy to be, add water, i added 1 1/2 cups of water

  17. Turn up the heat and allow this to boil for 5 - 6 minutes

  18. Remove curry from heat and garnish with a handful of fresh coriander

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