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Peas Pulao and Fish Kofta Curry
A delectable Mediterranean lunch of pilaf and kofte on a time-stops-still Sunday afternoon inspires me to do my Bengali variant – a flavor-packed peas pulao with a sinful load of cashew nuts and raisins. Accompanied by a to-die-for fish kofta curry. Hedonistic bliss !!!
Prep Time
20minutes
Cook Time
45minutes
Prep Time
20minutes
Cook Time
45minutes
Ingredients
For the Peas Pulao
For the Fish Koftas
For the Gravy
Instructions
For the Peas Pulao
  1. Soak the rice for 30 minutes. Wash properly, drain the water and keep aside. Heat oil in a frying pan, fry the cashew nuts and raisins for a couple of minutes and keep aside.
  2. In the same oil add the bay leaves, crushed cinnamon, cardamom and cloves, saute till the spices release their aroma.
  3. Add the sliced onions. Fry till light brown, add the ginger paste and cook for another 2-3 minutes.
  4. Add the drained rice, salt, mix well and saute for a while. Add 11/2 cups of warm water and cook on medium flame. When the rice is almost 80% done, throw in the peas and the fried cashew nuts and raisins. Give a gentle stir, you would not want to break the rice grains. Cook till the rice is 90% done and the water has almost been absorbed. Do not over-cook the rice.
  5. Switch off the flame, add the ghee, sprinkle garam masala powder and fluff the rice gently using a fork. Leave the pan covered over the hot burner for a further 10 minutes. This shall take care of cooking the final 10%.
  6. The peas pulao is ready to serve.
For the Fish Koftas and Gravy
  1. In an electric mixer, blitz the fish, coriander leaves and a pinch of salt to a smooth paste. Keep in a bowl. To the paste, add the fried onions, chopped ginger, green chillies, garam masala powder, turmeric powder and roasted cumin powder. Add in the egg yolk. Mix well.
  2. Make small round koftas of the fish paste. Keep aside in a refrigerator for 30 minutes or so.
  3. Heat oil in a pan and deep fry the koftas till golden brown. Remove the koftas from the oil using a slotted spoon, drain the excess oil using a kitchen towel and keep aside.
  4. To make the gravy for the koftas, heat oil in a frying pan. Add the whole cumin seeds and allow them to splutter.
  5. Add the onion paste, garlic paste, ginger paste and green chilli paste. Saute for a couple of minutes. Add in the coriander powder, turmeric powder and salt, stir well. Cook over a medium flame till oil starts to separate from the masala.
  6. Now gently fold in the whipped yogurt and cook for another 3-4 minutes. Add 1/2 a cup of warm water and bring to a simmer.
  7. Gently place the fried koftas in the gravy and cook over a low flame for a further 5-7 minutes.
  8. Finish with ghee and garam masala powder. Serve hot.
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