Clean, wash and drain the haddock filets between paper towels, set aside.

Pulse the white fish filets in a food processor. If the fish is very soft like haddock you could flake it with a fork. Sprinkle salt keep aside.

Grind together the dry spices – mustard seeds, cumin and poppy seeds. Pound together green chillies and garlic with salt to a coarse paste. Finely chop half the onion and cilantro. Grate the boiled potatoes.

Combine together the flaked fish, grated boiled potatoes, corn flour, the dry ground spices, chilli garlic paste, finely chopped onion and cilantro. Sprinkle lemon juice, salt and pepper. Break open an egg and knead everything well to form a dough. Make kofta balls the size of a walnut.

Fry the koftas lightly in a shallow non stick pan. Just fry till they change colour to a pale golden and remove.

Prepare the ground masala for the curry. Grind the dry and the wet spices separately keep aside.

In a sauce pan lightly fry the onions in the vegetable oil on medium heat till they turn translucent. Add the dry and wet ground masalas and fry till it leaves an aroma. Stir in whisked yoghurt and coconut milk. Mix everything well and let it come to a boil on medium heat.

Add the whole green chillies and the fried fish koftas one by one gently into the curry, lower the heat and simmer for a few minutes till done. They cook very quickly. Do not stir the curry with the spatula after adding the koftas. You should hold the pot with mitts or gloves with both your hands and shake slowly and gently till they move and roll over. Repeat this for one or two times till the curry is cooked. Add chopped cilantro on top.

Heat 1 tsp ghee in a tempering sauce pan, splutter the mustard seeds, add dried red chillies and curry leaves. Immediately pour this into the curry on top of the chopped cilantro.

Serve this curry with steamed rice or rice hoppers. Enjoy!