Ingredients with Measurements:
- 500g boneless fish fillets, cut into small pieces
- 1 cup yogurt
- 1/2 cup gram flour (besan)
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a blender or food processor, blend the fish fillets until they form a smooth paste.
2. In a mixing bowl, combine the fish paste, gram flour, yogurt, coriander leaves, mint leaves, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well.
3. Heat oil in a frying pan over medium heat.
4. Take a small portion of the fish mixture and shape it into a small ball or kofta.
5. Carefully place the kofta into the hot oil and fry until golden brown on all sides.
6. Remove the kofta from the oil and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Instead of boneless fish fillets, you can use canned tuna or salmon.
- Instead of gram flour, you can use all-purpose flour or corn flour.
- Instead of coriander and mint leaves, you can use parsley or basil.
Variations:
- You can add chopped onions and green chilies to the fish mixture for added flavor.
- You can make a tomato-based gravy and add the fried koftas to it for a different variation.
Tips and tricks:
- Make sure the oil is hot enough before frying the koftas to ensure they cook evenly.
- If the fish mixture is too wet, add more gram flour to thicken it.
- You can make the koftas ahead of time and store them in the refrigerator until ready to fry.
Storage instructions:
- Store the leftover koftas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the koftas, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Dahi Machha Kofta on a bed of rice or with naan bread.
- Garnish with chopped coriander leaves and a dollop of yogurt.
Pairings:
- Serve with a side of cucumber raita or mint chutney.
Suggested side dishes:
- Steamed basmati rice
- Garlic naan bread
- Vegetable samosas
Troubleshooting advice:
- If the koftas are falling apart while frying, add more gram flour to the mixture to bind it together.
- If the koftas are too dry, add more yogurt to the mixture to moisten it.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before using it in the recipe.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Dahi Machha Kofta is a traditional Bengali dish that originated in the eastern region of India.
Flavor profiles:
- The dish has a creamy and tangy flavor from the yogurt and a spicy kick from the red chili powder.
Serving suggestions:
- Serve the Dahi Machha Kofta as a main course for lunch or dinner.
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Region: Indian