Bengali / Bangladeshi Style Fish Kofta (Fish Balls – Machher Kofta Curry)

Ingredients (for 4–6 servings)

For the koftas:

• 400 g white fish (rohu, tilapia, chital), boneless and flaked

• 1 small cooked and mashed potato (optional, for light binding)

• 2 tbsp chickpea flour (besan) or a bit of semolina

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• ½ tsp chili powder (mild or hot, as preferred)

• ¼ tsp garam masala

• A handful of raisins or crushed cashews (optional)

• Salt and pepper to taste

• Oil (mustard or neutral) for frying

For the sauce:

• 2 medium onions, finely chopped or made into paste

• 1 tomato or a bit of tomato puree (optional)

• 2–3 green chilies (chopped)

• 1 tsp ground coriander

• ½ tsp ground cumin

• ½ tsp turmeric

• ¼ tsp garam masala

• 300 ml water or fish stock

• Mustard oil (or cooking oil)

• Fresh coriander (cilantro) to garnish

• Fresh cream or yogurt (optional)

Preparation

1. Make the koftas
   Lightly boil the fish in salted water, then flake finely (removing any bones or skin).
   Mix the flaked fish with mashed potato (if using), spices, flour, ginger-garlic paste, raisins or nuts, salt, and pepper.
   Shape into medium-sized balls (about 3–4 cm).
   Fry until golden and firm, then drain on paper towels.

2. Prepare the sauce
   Heat oil, sauté onions and green chilies until golden. Add tomato if using.
   Stir in ground spices (coriander, cumin, turmeric, garam masala) and cook until aromatic.
   Add water or stock and let simmer for a few minutes.
   Gently add the fried koftas, cover, and simmer on low for 8–10 minutes without stirring too much to prevent breaking.

Serving & Sides
Serve hot, topped with sauce and garnished with fresh coriander.
Pair with basmati rice, pulao, or rotis.
You can enrich the sauce with a drizzle of cream, yogurt, or a bit of ghee.
For extra freshness, serve with lime wedges to squeeze over before eating.

Traditional Tips

• Fish: Choose rohu, tilapia, or chital for firm, flavorful texture.

• Kofta texture: Should be cohesive but not too stiff; adjust flour or potato accordingly.

• Even frying: Ensures a nice color and stable shape in the curry.

• Gentle simmering: Prevents koftas from breaking apart; cover and simmer slowly.

• Regional variations: Some South Bengali versions add grated coconut, yogurt, or change the spice mix by family tradition.

Summary
A festive, traditional Bengali / Bangladeshi dish made from spiced flaked fish shaped into balls.
Fried and simmered in a fragrant sauce of onion, chili, and warm spices.
Served with rice, fresh herbs, and optionally yogurt or cream.