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Fish kofta is made from balls of boiled fish mixed with egg, boiled potatoes and a variety of spices. These balls are first fried and then cooked in a spicy gravy made of onion and tomato paste, sugar, and a variety of whole and powdered spices. The elaborate steps to make fish kofta at home are quite easy to follow, as you will discover reading my recipe.

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KEY TAKEAWAYS

Fish kofta is a versatile and popular dish.
Serve it with steamed rice, pulao, fried rice or any Indian bread.
Fish kofta tastes spicy and slightly sweet and sour.
Other similar recipes are chicken kofta curry, egg kofta curry, and mutton kofta curry.

The Ingredients:

To boil the fish pieces:

3 pieces fish (Katla)
1 tsp ginger garlic paste
½ tsp salt
1 tsp black pepper powder
1 tsp lemon juice
½ cup water

To make the kofta mixture:

1 piece onion (small, chopped finely)
½ tsp shahi garam masala powder
1 tsp cumin powder
¼ tsp turmeric powder
1 tsp Kashmiri red chili powder
½ tsp coriander powder
Coriander leaves (a handful, finely chopped)
2 pieces potatoes (small size, boiled, peeled, crushed)
1.5 tbsp corn flour
Salt to taste
1 piece egg
Cooking oil as required for frying

To make the masala paste:

1 piece onion (medium size, diced roughly)
2 pieces green chilies
3 cloves of garlic (deskinned)
1 piece tomato (medium size, diced roughly)

To make the gravy:

½ tsp cumin seeds
½ piece mace (torn into small pieces)
1 piece cinnamon (1-inch stick, broken in half)
5 pieces cloves
2 pieces green cardamom
1 piece onion (small, finely sliced)
½ tsp turmeric powder
½ tsp shahi garam masala powder
1 tsp cumin powder
½ tsp coriander powder
1 tsp Kashmiri red chili powder
¾ cup water (warm)
Salt to taste
1 tsp sugar
½ tsp ghee (clarified butter)

I discovered this recipe in a corner of an old family calendar. I was flipping pages to check a date, and there it was, hand-scribbled by someone—maybe my husband’s aunt as far as I remember.

I followed it out of curiosity. My husband said it brought back memories, and the boys said it tasted “vintage.” Now, it is our surprise Sunday dish. That find reminded me that treasures often hide in plain sight—in margins, back pages, and forgotten corners of family life—waiting quietly to return to the table and the heart.

How to Make Fish Kofta? (Step by Step Guide with Images)

Step 1: Take 3 pieces of fish (Katla) in a kadai and add 1 tsp of ginger garlic paste, ½ tsp of salt, 1 tsp of black pepper powder, 1 tsp of lemon juice, and ½ cup of water. Cover and cook the fish pieces for 5 to 6 minutes on a low flame to boil them perfectly.

(Pro tip: You can use any fish type with fewer bones instead of Katla).

Step 2: Transfer the boiled fish pieces onto a plate, remove the bones, and mash them with your hands nicely.

Step 3: Now, to make the kofta mixture, add 1 piece of onion (small, chopped finely), ½ tsp of shahi garam masala powder, 1 tsp of cumin powder, ¼ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of coriander powder, a handful of finely chopped coriander leaves, and 2 pieces of potatoes (small size, boiled, peeled, crushed) to the mashed fish and mix everything nicely. Then, to the mixture, add 1.5 tbsp of corn flour, salt to taste, and crack one egg and mix them nicely.

Step 4: Heat an adequate amount of cooking oil in a frying pan on a medium flame. While the oil heats up make the kofta balls put them in the oil when done. Flip carefully and fry them until golden brown. Remove them on a plate and keep them aside.

Step 5: Now, to make the gravy, transfer the remaining oil into a kadai and put in ½ tsp of cumin seeds, half a piece of mace (torn into small pieces), 1 piece of cinnamon (1-inch stick, broken in half), 5 pieces of cloves, and 2 pieces of green cardamom when the oil heats up. When you smell the aroma of the fried spices, add a piece of onion (small, finely sliced) and fry it on a medium flame until it turns slightly brown.

Step 6: In the meantime, in a mixer, take 1 piece of onion (medium size, diced roughly), 2 pieces of green chilies, 3 cloves of garlic (deskinned), and 1 piece of tomato (medium size, diced roughly). Make a smooth paste.

Step 7: Now, put the masala paste and mix it with the onions and fry for about a couple of minutes on a medium flame.

Step 8: Then, add ½ tsp of turmeric powder, ¼ tsp of shahi garam masala powder, 1 tsp of cumin powder, 1 tsp of Kashmiri red chili powder, and ½ tsp of coriander powder. Mix them nicely. Then, add salt to taste, 1 tsp of sugar, and ¾ cup of warm water to it and mix nicely. Cook for another 2 minutes.

Step 9: When the gravy boils, add the fried fish kofta balls and mix nicely. Let them cook for another 3 to 4 minutes on a very low flame. Finally, add ¼ tsp of shahi garam masala and ½ tsp of ghee (clarified butter) to it.

Step 10: Your tasty and spicy homemade fish kofta curry is ready to enjoy. Transfer it to a serving bowl along with steamed rice, pulao, fried rice, or paratha.