Fish Koftas | Fish Balls in Creamy Sauce

Koftas had been my favorite when we stayed in northern parts of India.It was always a desired dish when dining out esp the malai koftas.However,as time passed and as I started cooking myself then the likes and desires changed and its been a while I had it in a restaurant too.The other day I had a packet of tuna in the refrigerator and invariably tuna puffs,tuna cutlets were made but a sort of boredom settled to these regular recipes.And so a trial and error recipe hit the taste buds here and that's this very fish koftas.These were crisp outside and soft inside and kids just gobbled them.I was very happy with the outcome and I think this recipe will grab its place in our monthly menu.Do give it a try if you are looking for a variation to our regular fish curries.I bet anyone would say 'no'and if you are a vegetarian,go ahead and give a shot with grated paneer !!!

Ingredients
to make fish balls

tuna /any fleshy boneless fish 1cup minced
ginger paste 1/2 tsp
green chillies,fine chopped 1 tsp
carrots fine grated 3-4tbsp
potato mashed 1 cup
greek yogurt/thick yogurt 1 tbsp
lemon juice 1 tsp
garam masala 1/2 tsp
coriander leaves/cilantro chopped 1tbsp
curry leaves few chopped
salt to taste 
to coat the balls
corn flour
to make creamy sauce
onion 1 cup finely chopped
cumin seeds 1tsp
ginger garlic paste 2tsp
tomato 2 chopped
broken cashews 2tbsp
chilly powder 1tsp'
turmeric powder 1/2tsp
garam masala 1/4 tsp
cream ,full fat / half n half 1/4 cup
coriander chopped 2tbsp
oil 2tsp

Method
-Mix all the ingredients listed under making fish balls in a bowl.(Refer notes)
-Shape the mix in the form of balls or bullet shapes.Roll these balls in corn flour.
-Heat a kadai/wok and pour oil upto 1 1/2" deep.When the oil is sizzling hot,then slide in each ball.don't overcrowd the wok.Deep fry the balls until evenly light browned,drain on a paper towel .

-Heat another pan with oil listed under cream sauce.Pop the cumin seeds,add the onion and cashews.Saute until slightly browned.Add the chilly powder,turmeric powder,garam masala.
-Add the chopped tomatoes and cook till tender.Add salt.Turn off heat and let it cool down.Blend this mix in the blender without adding water until smooth.
-Heat the same pan and pour the blended mix in it. Add 1 1/2 cup of water and bring it to a boil.
-Add in the chopped cilantro  and add the cream on low flame to finish.
-Add the koftas to the gravy immediately or just before serving whichever way you like the taste.
-Serve warm with chapathis,pulao or any Indian staples !!!

NOTES
* If you re using a packet of tuna in water,squeeze out the water completely.Similarly,after grating the carrots,squeeze out any excess water.Also make sure the potatoes are removed from boiling water immediately after cooked as potato absorbs moisture.Greek yogurt or thick yogurt is one which has no water content.Leaving moisture in the mix may interfere in making balls.
* You can use the same method to make paneer koftas.Grate the paneer.
* You can even use cooked mashed chickpeas instead of boiled potatoes,works really good.I have tried that way too.
* You can use all purpose flour/maida instead of corn flour.
* I love adding the koftas just before serving as the koftas soaked in the gravy for long becomes soggy.Remember that koftas once immersed in the gravy doubles in size so shape the balls accordingly.
* Using red onion for making gravy as it tastes better than white onions.