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Fish Kofta Curry
This Fish Kofta Curry is a light, aromatic, and delicate dish where soft fish meatballs are gently cooked in a smooth, masala rich gravy. The koftas stay tender because the fish is finely chopped, mixed with warm spices, and lightly sealed before going into the curry. It’s a quick, flavourful seafood dish that pairs beautifully with rice or chapati and is perfect for anyone who enjoys mild, comforting curries.
Best Fish for Koftas:
White Pomfret (Safaid Paplet), Black Pomfret (Kala Paplet), Heera, Mushka, Surmai fillet, or any firm, boneless white fish.
SERVINGS
Serving
Serves 4 People
Serving Size
1 cooked fillet (~180g)
Estimated Macros (per serving):
Calories: ~270–290 kcal
Protein: ~34–36g
Fat: ~14–16g
Carbs: ~10–12g
Fish Kofta Curry Recipe
Ingredients
For Koftas
500g white fish fillets (skinless)
1 egg white
½ onion, grated (squeeze water)
2 garlic cloves, minced
1 tsp cumin powder
1 tsp coriander powder
¼ tsp cinnamon
¼ tsp cardamom
1 tsp salt
½ cup rice flour
2 tbsp chopped coriander/parsley
2 tbsp oil (for sealing)
For Curry
3 tbsp oil
1 onion, finely chopped
2 tomatoes, blended
1 tsp ginger-garlic paste
1 tsp red chilli
½ tsp turmeric
1 tsp coriander powder
Salt to taste
½ tsp garam masala
1½ cups hot water
Fresh coriander
Fish Kofta Recipe
Method
1. Prepare Koftas
Finely mince fish in a chopper.
Add egg white, grated onion, garlic, spices, salt, rice flour, herbs.
Run chopper again briefly until mixture becomes sticky.
Shape 10–12 koftas with wet hands.
Lightly fry 1–1.5 min per side to seal. Remove.
2. Make Curry
Heat 3 tbsp oil; fry onion until golden.
Add ginger-garlic; sauté.
Add tomatoes, chilli, turmeric, coriander powder, salt.
Cook until oil separates.
Add 1½ cups hot water and simmer.
3. Cook Koftas
Add sealed koftas gently to curry.
Cover, cook on low 10–12 min.
Finish with garam masala + fresh coriander.