MAACHER KOFTA CURRY A FISHY DELIGHT BY SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE

IMAGE CREDIT: SOUMYASHREE CHATTERJEE 

Growing up in a bong family, one of the amazement of life was the ability of our mothers to convert all things fishy into something yummy. Let alone the humongous number of ways to make fish meat into a curry, they have an amazing ability to use the head, bones, eggs or any such things into something that’s finger licking good. One of the eternal favourites that I have had is fish kofta curry, or a curry made out of fish meat balls.

Meat balls are found to make its way into our plates in various forms. From the Balkans to India meatballs in various forms have been part of cuisine across countries. In fact references to meatballs is found in Chinese cuisine of circa 200 BC as also in the cuisine of the Roman Empire, as found in the cookbook Apicius. Kofta is one of the most common variants of meatballs particularly in Middle East and south Asia, but ranging upto central Asia and the Balkans. A kofta is essentially a dumpling made out of minced meat, cheese or vegetables, usually rounded. The Tabriz kuftesi from Iran Azerbaijan area is a unique variant being usually large at about 8 inches in diameter, while the ever popular momos of Tibet and Nepal are also dumplings which are covered in a dough and then steamed fried, often served with a soup, making them cousins of the kofta. The word kofta originates from the Classic Persian word kofta meaning rissole or the verb kōftan meaning to grind on account of the grinding of the meat required to make the meat balls.

One of the specialities of the Bengali cuisine is various variants of koftas that is possible. Chital maacher muitha is one such. Today however we will be using bhetki or Barramundi as it is known to many for the preparation. Bhetki is a river fish with flaky flesh and varying amounts of fats. The key however is the fewer amounts of bones so that making of fillets becomes very easy. In terms of its nutritive values, it’s a fish with low fats though high on omega 3 fatty acids, good protein content and also various minerals and vitamins like selenium, zinc, magnesium calcium and vitamin A. So in bhetki, Asian bass or barramundi however you chose to call it, we have a fish which will help lower cholesterol, help in improving vision, won’t add to calories, lowers diabetic risks as also cancer, help fight some neurological disorders and to boot taste absolutely fantastic.

But enough of koftan, i mean beating the fish. Let’s get running on the actual cooking. As always the cooking has to start with getting the right ingredients and we need the following

1 becti fish fillet (skinless & boneless)

1 medium boiled potato

2 medium onions finely sliced

2 medium tomatoes pureed

2 table spoon ginger garlic paste

2 bay leaves

1 table spoon ghee

3 table spoon oil

1 tea spoon turmeric

1 tea spoon chilli powder

2 table spoon gram flour

2 table spoon onion paste

2 pinch baking soda

1 tea spoon Garam masala powder

½ tea spoon sugar

To begin preparing the fish wash the fish and cut it into 4 pieces. Grind the pieces in a mixer. Just one swirl would do to crumble the pieces. In a bowl, mix the fish with 1 tsp salt, 1 tsp chilli powder, 2 tbsp gram flour, mashed potatoes, 1 tbsp ginger & garlic paste, 1 tbsp onion paste & 2 pinch baking soda. Mix all the ingredients together & shape into lemon sized balls. Heat cooking oil in a pan and shallow fry the kofta turning them occasionally letting the flame to simmer beneath. Fry in batches and remove with a slotted spoon and keep in a bowl. In the meantime, heat 1 table spoon  oil in a pan & sauté the finely sliced onions to medium brown. Remove from fire and let it cool. Grind to a smooth paste.

Now to make the curry, heat oil in the same pan. Add ½ tsp sugar and bay leaves, 1 table spoon ginger garlic paste & sauté for a min. Add the onion paste, we made earlier, to the sauté for 2 minutes. Now, add 1 tea spoon turmeric powder and chilli powder to taste and sauté more, for about a minute. Add pureed tomatoes and cook till the oil separates from the sauté. Now add a cup of warm water & let it come to boil. Now add salt, garam masala powder & 2 table spoons of ghee to indulge add the zing in taste. Cover and cook for 2 minutes. Like most Bengali fish dishes, this will taste best with rice, so serve it with a hot serve of rice.

But do remember that the best ingredient to make the cook rock is my mother’s special secret ingredient. In kung fu panda Po the panda is told that the secret to his uncle’s super success soup is nothing. But my mom tells me there is something special which has endured over the years as mothers have passed it down to daughters, and occasionally a truant son like me. That secret is the best smile of the chef and the love that is put into the cook and for the people for whom it is cooked. So forget all your worries while cooking, beam your best smile and sprinkle all your love, as you get busy cooking. Once you are through Bon appétit. 

Note:This is the authors way of cooking this dish. The author Does not make any Representation that this is the right, Only and/or authentic way to cook this dish. Everyone is Free to make his/her Interpretation and adjustment to the dish.