Ingredients:

1 kg - white fleshed fish
250 gms - tomatoes, blanched and diced
1 slice - bread, soaked and squeezed dry
2 tbsp - beaten curd
1 - inch piece ginger
6 - flakes garlic
2 - cloves
1/2 tsp - turmeric powder
1 small piece - cinnamon bark
1 tsp - garam masala powder
2 - cardamom
1 - onion
1 tsp - cumin seeds
1 tsp - coriander seeds
8 - green chillies
1 small bunch - coriander leaves
1 tsp - chilli powder
few mint leaves
3 tbsp - oil
oil to fry
salt to taste

Method :

1. Boil the fish and remove the bones nicely.
2. Mince the small onion, 4 green chillies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
3. Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
4. Drain and set aside.
5. Pound together the remaining spices to a fine powder.
6. Grind onion, ginger and garlic to a paste.
7. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
8. Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
9. Cook till the ghee floats to the top.
10. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries.
11. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
12. Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
13. Put in the fish balls and simmer for 5 more minutes.
14. Serve fish kofta curry hot garnished with coriander leaves.