Baked fish kofta rice (Serves 4)

This kofta rice recipe is lying in my drafts for quite long now, as I was not really happy with clicks but finally it got a chance to see the light today!!This is like a mini biriyani and tastes really great. You really do not need any side dish for this and is a sure treat to fish lovers…Enjoy!!!

For the koftas

Fish fillets (I used tilapia) 3 fillets
Red onions ¼ cup, finely chopped
Green chilly 1 no, finely chopped
Ginger and garlic 1 tsp each, finely chopped
Curry leaves 1 TBSP, finely chopped
Red chilly powder ¼ tsp
Turmeric powder ¼ tsp
Garam masala ¼ tsp
Pepper powder ¼ tsp
Salt as needed
Water 4 TBSP

Preparation

In a pan, add the ginger, garlic, pepper powder, red chilly powder, garam masala, turmeric powder and salt along with 1-2 TBSP water. Add the fish fillets and cook the fish. Once cooked, using a spoon or fork, shred the fish. Switch off flame when most water is evaporated. Add the boiled and mashed potato and mix well to combine. Allow to cool. Once cooled, make small balls out of the mixture and bake in a greased tray at 450 F for 15 minutes and turn to broil mode for another 3 more minutes. Take the baked koftas out and set aside.

For the Gravy

Red onions 1 big, thinly sliced
Tomato 1 big, cut to wedges
Green chilly 1 no
Ginger and garlic 1 tsp each, roughly chopped
Mint leaves a handful, chopped
Coriander leaves a handful, chopped
Whole coriander seeds 1 TBSP
Dry red chilly 6 nos
Fennel seeds 1 tsp
Poppy seeds 1 tsp
Coconut milk 2 TBSP
Salt as needed
Oil 1 TBSP

Preparation

Dry roast, dry red chilly, whole coriander seeds, fennel seeds and poppy seeds for 4-5 minutes at medium high heat. Switch off flame and allow to cool. Grind this to a smooth paste adding little water. Set aside.

Heat oil in a non stick pan and sauté the onions until light golden brown. Now add the green chilly, ginger and garlic. Saute for another 1 minute. Next add the ground paste along with mint and coriander leaves. Mix well to combine and cook this until oil separates. Next add the tomato and salt. Cook this until tomatoes are soft and oil separates. Now add the coconut milk and switch off flame. Throw the baked koftas and mix well. Gravy is ready.

For the rice

Basmati/ Long grain rice 2 cups, I used long grain here
Garam masala powder 1 tsp
Butter 1 tsp
Water 4- 4 ½ cups or enough to cook rice
Salt as needed

Preparation

Wash and soak rice for 30 minutes. Drain and set aside.

Heat butter in a heavy bottomed pan and add the garam masala followed by rice. Sauté the rice for 3 minutes and add water to cook. Once cooked and grains are separated, wash the rice under cold water to prevent further cooking. DRAIN and set aside.

Now switch the flame back ON for the gravy and add the rice in batches and carefully mix with the kofta gravy. Once mixed, Switch off flame and serve with any raita, pickle and pappad..

Cheers!!!
Suji