Fish
Fish kofta curry with basmati rice
Fish kofta curry is made of spiced cod meatballs simmered in a tomato curry sauce, served with basmati rice. This recipe serves 4, takes 50 minutes, and is rated moderate difficulty, for about €3.50 per person. The key to success is chopping the fish by hand instead of blending it, which keeps the kofta tender rather than rubbery.
Tonight we're heading to India, with spiced fish kofta simmering in a tomato curry sauce, served over basmati rice.
- Total time
- 50 min
- Difficulty
- Medium
- Cost per person
- €3.50
- Calories per person
- 660 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter, Spring
- The kids
- They generally like it
Under a lightly golden crust, the fish stays tender and fragrant with ginger and cilantro. The tomato curry sauce, toasted in oil before the tomatoes go in, coats the kofta in a round, mellow flavor, more warm than hot since the garam masala joins near the end. Basmati rice soaks up the sauce and rounds out the plate without overwhelming it.
This is a good weeknight dish when you want something different from your usual fish recipes, and it also works on a Sunday if you have guests curious about Indian flavors. Kids generally like meatballs, and you can adjust the chili to their taste. As with most simmered dishes, the kofta taste even better reheated the next day.
The ingredients
Fish counter
- Cod or pollock fillets 600 g
Dairy
- Egg 1
Pantry
- Breadcrumbsoften in the pantry 4 tbsp
- Crushed tomatoesoften in the pantry 400 g
- Basmati riceoften in the pantry 300 g
- Vegetable oiloften in the pantry 4 tbsp
- Curry powderoften in the pantry 2 tbsp
- Garam masalaoften in the pantry 1 tsp
- Chili powderoften in the pantry 1 pinch
- Saltoften in the pantry 1 pinch
Fruits and vegetables
- Onions 2
- Garlic 3 cloves
- Fresh ginger 1 tbsp
- Cilantro 6 sprigs
Allergens Fish, Gluten, Eggs
The step by step recipe
-
Chop the fish, mix it with the egg, breadcrumbs, half the garlic and ginger, the cilantro, garam masala, and salt, then shape into meatballs. 10 min
Wet your hands so the mixture doesn't stick.
-
Brown the meatballs in 2 tablespoons of oil, then set them aside. 8 min
Only flip them once they release easily from the pan.
-
In the same pot, cook the chopped onion, remaining garlic and ginger with the curry powder and chili powder. 8 min
Toast the curry powder in the oil for a minute, it brings out its aroma.
-
Add the crushed tomatoes and a glass of water, let simmer, then slide the meatballs into the sauce. 12 min
Simmer gently with the lid on, the meatballs soak up the sauce.
-
Cook the basmati rice in salted water, drain it, and serve with the kofta and cilantro. 12 min
The next day, the kofta taste even better, the sauce has soaked right in.
Our tips to get it right
- Pat the fish dry before chopping it, since extra moisture keeps the kofta from holding together while they cook.
- Shape the kofta to a consistent size, about one heaping tablespoon each, so they all cook through at the same time.
- Taste the sauce before adding the kofta and adjust the salt, since canned tomatoes vary in acidity from one brand to another.
The variations
- Swap the cod for pollock, hake, or even salmon for a slightly pinker sauce and a stronger flavor.
- For a vegetarian version, replace the fish with mashed chickpea and breadcrumb balls, cooked the same way.
- For kids, skip the chili powder and serve a milder portion of the sauce on the side, keeping the curry and garam masala for flavor without heat.
What to serve it with
- Plain or cumin basmati rice
- Warm naan bread
- Cucumber and yogurt on the side
Storage
The kofta keep for 2 to 3 days in the fridge in a sealed container, sauce included. You can freeze them in their sauce for up to 2 months. Reheat gently in a saucepan with a splash of water to loosen the sauce.
Questions about this dish
Can I use a different fish instead of cod?
Yes, pollock, hake, or whiting all work well in place of cod. Pick a firm white fish that holds together once chopped and shaped into meatballs.
Can I make the kofta ahead of time?
You can shape the raw kofta a few hours ahead and keep them covered in the fridge. The tomato curry sauce can also be made in advance and reheated before adding the kofta.
Does fish kofta curry freeze well?
Yes, once cooked in their sauce, the kofta freeze well for up to 2 months in an airtight container. Thaw in the fridge, then reheat gently in a saucepan.
How do I make this milder for kids?
Simply leave out the pinch of chili powder, the curry powder and garam masala still give plenty of flavor without heat. You can also set aside a milder portion of sauce before adding chili to the rest.
How long does it take to make a fish kofta curry with basmati rice?
Count 50 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a fish kofta curry with basmati rice?
About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a fish kofta curry with basmati rice cost?
About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, gluten, eggs. Always check the labels of the products you buy.
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