Achaari Fish kofta

The achaari's masala is very popular in Punjabi cooking and contrary to popular belief does not

 use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking.

Gosht achaari is very well known mouth watering dish ....It 's spicy and tangy flavour differentiate from other mutton recipes.... So  I thought to use this popularity in  Fish ....First I was not sure about how it will turn out  ....But it completely satisfied our taste bud....I thought of using fish kofta in it as it imparts  a classy look to a dish ... If you don't want the hassle of making kofta you can simply use fish pieces cut into small square...

The key ingredient is the masala here...I made this masala by roastig Indian 5 spices (Panchphoron) cumin and coriander seed together in tawa and grinding it to a smooth powder which just perfectly blend with mustard oil to give a rich flavour to the dish.

Ingredients:

For the Kofta:

1. Fillet of any fish,(I took 2 fillets of Bhola -known as shankara in Maharashtra)

2. Ginger-garlic paste 1 teaspoon

3. Turmeric powder half teaspoon

4. Salt to taste

5. potato 1 ( boiled and mashed)

6. Garam masala powder a pinch

7. Chili Powder half teaspoon

8. Beaten egg-1

9. Breadcrumbs enough to bind and shape the kofta, around 1/3 rd one-third cup

Cooking Method:

1.Boil your fish with garlic/ginger paste, turmeric and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them.

2. Take out all the bones and put into a bowl. Combine mashed potato, chili powder, garam masala powder, salt, beaten egg and bread crumbs with it.Keep it in freeze for 20 minutes approximately.

3. Make round balls and deep fry and set aside . But since it will be used in Korma Curry, don’t fry them for long. 

Ingredients:

 For Achaari curry / sauce:

1. Chopped onion 1 medium onion

2. Onion Paste 2 tbl spoon

3. Chopped Garlic 2 cloves

4. Garlic Paste 1/2 (half) teaspoon

5. Ginger Paste 1 teaspoon

6.Tamarind ('Tetul' in Bengali) sauce/Tamarind to taste.

7.Indian 5 spices ( crushed) 1 teaspoon

8.puree of  tomato 1 small

9. Turmeric powder half teaspoon

10. Red Chili Powder 1 teaspoon

11.Cumin half teaspoon

12. Whole Coriander half teaspoon

13. Salt and sugar to taste.

14. Green chilies

Cooking Method:

1.Now in oil put sliced onion..Fry them till tender. Add finely chopped garlic and fry them until the onion and garlic gets light brown..Add salt, onion paste and ginger paste, tomato puree,little turmeric and chili powder in it…You need to cook the spices very well adding water little by little.

2. Now add the masala (made by roasting Indian 5 spices( Panchphoron) cumin and coriander seed together in tawa and grinding it to a smooth powder)into it. Add water after frying it nicely for few minutes.Add little tetul chutney ( store bought Indian tamarind sauce) in it.

3.When the gravy is reducing add fish kofta and green chilies …

4. Cover the lid, and keep it on very low flame for 5 min. Check the seasoning, if required then add little sugar to sharpen the taste.

Now the Aachari Fish kofta is ready to serve with rice...

Note- Instead of store bought Indian tamarind-sauce, you can use raw tamarind, soaked in water. In that case use little sugar with it.

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