Bangladeshi cuisine is renowned for its rich flavors, aromatic spices, and diverse seafood dishes. One such beloved delicacy is the Wallago Fish (Boal Mach) Kofta Curry.
This dish combines the tenderness of Boal fish with a blend of spices, creating a delightful and hearty curry. Typically enjoyed with steamed rice, this curry is a staple in many Bangladeshi households.
Today, I'm excited to share this recipe, which brings the essence of Bangladeshi culinary tradition to your kitchen.
Ingredients
For the Fish Koftas:
- 500g Boal fish (Wallago), boiled and deboned
- 1 large onion, finely chopped
- 2-3 green chilies, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 2 tablespoons chickpea flour (besan)
- Salt to taste
- Oil for frying
For the Curry:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 large onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 2 large tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1 tablespoon sugar
- Fresh coriander leaves, chopped for garnish
Let's see the recipe.
Preparing the Fish Koftas:
1. Boil and Debone the Fish:
Boil the Boal fish in salted water until fully cooked. Let it cool down. Remove the bones carefully and flake the fish meat.
2. Mix the Kofta Ingredients:
In a mixing bowl, combine the flaked fish, finely chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, chickpea flour, and salt.
Mix well to form a dough-like mixture. The chickpea flour helps bind the mixture together.
3. Shape the Koftas and Fry them:
Take small portions of the mixture and shape them into round balls (koftas).
Heat oil in a deep frying pan over medium heat. Fry the koftas until they are golden brown and crispy. Remove them from the oil and drain on paper towels to remove excess oil.
Preparing the Curry:
1. Heat Oil and Add Spices:
In a large pan, heat 2 tablespoons of oil over medium heat.
Add cumin seeds and let them splutter.
Add the finely chopped onions to the pan and sauté until they turn golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 2-3 minutes until the raw smell disappears.
2. Cook the Tomato Puree:
Pour in the tomato puree and cook until the oil starts to separate from the mixture.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another 2-3 minutes.
Add 1-2 cups of water to the pan, depending on the desired consistency of the curry. Bring it to a boil.
Reduce the heat and let the curry simmer for about 10-15 minutes, allowing the flavors to meld together.
3. Add the Koftas:
Gently add the fried fish koftas to the simmering curry.
Let them cook in the curry for another 5-7 minutes, so they absorb the flavors.
Add a pinch of sugar and adjust the salt to taste. Add fresh slit green chilies for an extra kick. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, or naan.
The Wallago Fish (Boal Mach) Kofta Curry is more than just a meal; it’s a journey into the heart of Bangladeshi cuisine. The tender fish koftas infused with spices create a symphony of flavors that is simply irresistible.
Whether you’re enjoying it with a plate of steaming rice or fresh naan, this curry is sure to become a favorite.
Experience the rich culinary heritage of Bangladesh and bring a piece of its tradition to your dining table. Enjoy every bite of this delectable dish!
What do you think about this recipe? Did you tried it before or would you like to try it? Share with me your experience and thoughts.
Have a good day!
