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Peas Pulao And Fish Kofta Curry

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 !!!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine North Indian

Ingredients
  

For the Peas Pulao

  • 1 cup basmati rice
  • 1/2 cup peas
  • 10 - 12 cashew nuts
  • 1 tbsp raisins soaked in water
  • 1 - 2 bay leaves
  • 1 1 inch cinnamon stick
  • 1 - 2 green cardamom
  • 1 - 2 cloves
  • 1 medium onion finely sliced
  • 1 tsp ginger paste
  • 1 tsp garam masala powder powder
  • 1 tbsp oil
  • 3 tsp ghee
  • salt to taste

For the Fish Koftas

  • 200 g boneless fish fillets (preferably bhetki)
  • 1 medium onion finely chopped and then fried till golden brown
  • 1 tsp chopped ginger
  • 2 - 3 green chillies chopped
  • 1/4 cup coriander leaves chopped
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric
  • 1/2 tsp roasted cumin powder
  • 1 egg yolk
  • salt to taste
  • oil for deep frying

For the Gravy

  • 1 tsp cumin seeds
  • 3 tbsps onion paste
  • 2 tsps ginger paste
  • 1/2 tsp garlic paste
  • 3 tsps green chili paste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 tbsp yogurt whipped
  • 1 tsp garam masala powder
  • 1 tsp ghee
  • 2 tbsp oil
  • salt to taste

Instructions
 

For the Peas Pulao

  • 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.
  • In the same oil add the bay leaves, crushed cinnamon, cardamom and cloves, saute till the spices release their aroma.
  • Add the sliced onions. Fry till light brown, add the ginger paste and cook for another 2-3 minutes.
  • 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.
  • 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%.
  • The peas pulao is ready to serve.

For the Fish Koftas and Gravy

  • 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.
  • Make small round koftas of the fish paste. Keep aside in a refrigerator for 30 minutes or so.
  • 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.
  • To make the gravy for the koftas, heat oil in a frying pan. Add the whole cumin seeds and allow them to splutter.
  • 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.
  • 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.
  • Gently place the fried koftas in the gravy and cook over a low flame for a further 5-7 minutes.
  • Finish with ghee and garam masala powder. Serve hot.