|
Ingredients
|
For 4
|
For 100
|
|
Fish
|
500gms
|
12.5kg
|
|
Coconut
|
115gms
|
2.8kg
|
|
Tomato sauce
|
1 tbsp
|
340ml
|
|
Potatoes
|
340gms
|
8.5kg
|
|
Bread
|
30gms
|
680gms
|
|
Milk
|
75ml
|
1.5lit
|
|
Onions
|
250gms
|
5.6kg
|
|
Ginger
|
250gms
|
5.6kg
|
|
Green chillies
|
3
|
85gms
|
|
Turmeric
|
½ tsp
|
50gms
|
|
Cumin powder
|
½ tsp
|
50gms
|
|
Coriander powder
|
½ tsp
|
50gms
|
|
Chilli powder
|
¼ tsp
|
25gms
|
|
Cloves
|
2
|
5gms
|
|
Cardamom
|
1
|
a few
|
|
Cinnamon
|
2.5 cm(1”) piece
|
15gms
|
|
Curry leaves
|
1 spring
|
1 bunch
|
|
Salt
|
to taste
|
100gms
|
|
Sugar
|
to taste
|
50gms
|
|
Fat
|
30gms
|
500gms
|
|
Fat or oil to fry koftas
|
|
|
Clean and steam fish. Remove bones and skin and mash. Chop
chillies fine. Grind half the onions with the ginger. Slice remaining onions.
Grate half the onions with the ginger. Slice remaining onions. Grate coconut.
Boil and mash a third of the potatoes and dice the remaining. Mix fish,
coconut, chopped chillies, half of the ground onions, tomato sauce, mashed potatoes,
bread soaked in milk and salt. Form into small balls. Fry till brown and keep
aside. Fry potatoes cubes till light brown. Drain and keep aside. Fry curry
leaves cloves, cardamom and cinnamon. Add sliced onions and fry till golden
brown. Add sliced onions and fry till golden brown. Add remaining ground onion,
ginger and the rest of the spices. Add salt, sugar fried potatoes and enough
water to cover solids. Cook till potatoes are tender. Put in fish balls. Bring
to boil to boil and remove.
