Fish Kofta Curry

16 fish koftas all gone! Always a good sign to hear I am sharing the take on my Kofta Curry recipe.

Prep time: 30 mins

Cook time: 30 mins

Serves 4


For the Kofta

  • 2 tins tuna in brine (drained well)
  • 2 spring onions, finely chopped
  • 1 tsp garlic paste or 1 clove, finely minced
  • 1 tsp ginger paste or 1” fresh piece, finely minced
  • 5-6 small potatoes, steamed for 5 mins and peeled
  • 1 egg
  • 1/2 pack Najma’s Kofta Spices
  • 1-2 chillies, finely chopped (optional)
  • 1/4 cup course semolina
  • oil for shallow frying

For the Sauce

  • 2-3 tbsp oil
  • 1 large onion, finely diced
  • 1 medium tomato, roughly chopped
  • 1 tsp garlic paste
  • 1 tap ginger paste
  • 1/2 pack Najma’s Kofta Spices
  • 2 tbsp natural yogurt, whisked
  • Approx. 1/2 cup water (120 ml)


  1. Mash the potatoes and then combine all the other kofta ingredients, except the semolina and oil. Mix well with the hand until the ingredients are well blended and bound together. Divide the mixture into approx. 20 balls. Roll each in the semolina to coat lightly and evenly. Set aside on a plate and prepare the onions for the sauce.
  2. Heat the oil in a medium saucepan and cook the onions over a medium heat until browned (about 10-12 minutes).
  3. Meanwhile, in a medium sized shallow frying pan, heat the oil for the koftas and begin to gently shallow fry. Keep rotating them to cook evenly, adding a little more oil as and when needed. When the koftas turn lightly golden remove and set aside. Add the second batch to the frying pan, with more oil if needed, and continue to cook the same way.
  4. Now return to the onions in the saucepan. Add the garlic and ginger and stir well.
  5. Stir in the remaining kofta spices and cook off until the raw smell no longer remains (1-2 mins).
  6. Stir in the tomatoes and add the water. Bring to boil then cover and cook on low flame for 10 minutes.
  7. Return to the second batch of koftas and cook until done. Add to the first batch and keep to one side.
  8. Remove the gravy pan from the heat and stir well. Slowly stir in the yogurt until it is well blended in.
  9. Return the pan to the heat and simmer gently for another 2-3 minutes. It’s there is too much liquid continue to simmer until desired consistency is reached. If you prefer more gravy, and some more water, bring to boil and simmer for 4-5 minutes. Keep aside until ready to serve.
  10. To prevent the koftas from soaking up all the gravy, just before serving. place them onto a serving dish and spoon over the gravy.

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