Adding ground yellow mustard worked like magic as it sucked the fishy smell out and gave the Haddock koftas a depth of flavour that was sensational! The sauce was just a beautiful blend of two extreme opposites in taste – the stinging heat of the mustard drowned in the soothing sweetness of the coconut milk balancing the flavours and the outcome was phenomenal. Just cannot wait to make this dish again. Food is an art when eating is a blissful experience!
Ingredients:
For the Koftas:
2 filets of Haddock or any white fish
1/2 a small onion finely
1 strand of fresh cilantro
2 small potatoes boiled
2 tbs yellow corn flour
1 egg
Salt as required
Ground spices for the koftas:
1 tbs yellow mustard seeds
1 tsp cumin seeds
2 garlic cloves
4 green chillies
Ground masala for the curry:
Dry spices
1 tbs yellow mustard seeds
1 tsp cumin
2 tbs poppy seeds
Wet spices>
2 green chillies
1/2 onion
2 garlic cloves
1 tsp lemon juice
Curry ingredients:
1/2 onion chopped
2 whole green chillies
1 cup coconut milk
1/2 cup sour yoghurt
2tbs vegetable oil
1 tbs chopped cilantro
For the tempering:
1 tsp ghee
2 dried red chillies
a few curry leaves
1/4 tsp black mustard seeds
Instructions:
1. Clean, wash and drain the haddock filets between paper towels, set aside.
2. 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.
3. 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.
4. 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.
5. Fry the koftas lightly in a shallow non stick pan. Just fry till they change colour to a pale golden and remove.
6. Prepare the ground masala for the curry. Grind the dry and the wet spices separately keep aside.
7. 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.
8. 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.
9. Heat 1 tsp ghee in a tempering sauce pan, splutter the mustard seeds (optional), add dried red chillies and curry leaves.
Immediately pour this into the curry.
10. Serve this curry with steamed rice or rice hoppers. Enjoy!
Recipe
Ingredients
- For the Koftas:
- 2 filets of Haddock or any white fish
- 1/2 a small onion finely
- 1 strand of fresh cilantro
- 2 small potatoes boiled
- 2 tbs yellow corn flour
- 1 egg
- Salt as required
- Ground spices for the koftas:
- 1 tbs yellow mustard seeds
- 1 tsp cumin seeds
- 2 garlic cloves
- 4 green chillies
- Ground masala for the Curry
- Dry spices
- 1 tbs yellow mustard seeds
- 1 tsp cumin
- 2 tbs poppy seeds
- Wet spices>
- 2 green chillies
- 1/2 onion
- 2 garlic cloves
- 1 tsp lemon juice
- Curry ingredients:
- 1/2 onion chopped
- 2 whole green chillies
- 1 cup coconut milk
- 1/2 cup sour yoghurt
- 2 tbs vegetable oil
- 1 tbs chopped cilantro
- For the tempering:
- 1 tsp ghee
- 2 dried red chillies
- a few curry leaves
- 1/4 tsp black mustard seeds
Instructions
- 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!
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Fiona
I love koftas but I’ve never tried making them myself. This recipe looks delicious, and I love your description of the mustard curry
Fouzia Husainy
Oh, thank you Fiona. I am sure you would like them with the mustard flavour.
Bernice Hill
I have never heard of mustard in curry before, I shall have to give this a try. I’m really not a bit fan of ‘fishy’ fish at all.
Fouzia Husainy
Mustard is used in lot of dishes in indian cooking especially curries, marinades and pickles. It suits tangy dishes very well. Haddock is a fishy fish and this was the best way for me to not only use it up but also to enjoy it.