kashmiri Style Fish Kofta In Tomato Gravy || Gaade Kufte te Ruwangan

Ingredients:

For Fish Kofta:
• 500 grams boneless fish
• 2 tsp garlic paste
• 1 tbsp coriander powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1 black cardamom seeds
• 1 tsp besan / gram flour
• 1 tsp oil 

. Salt to taste 

For the Tomato Gravy :
• 1 kg Tomatoes
• 3 Garlic cloves minced
• 1 small piece cinnamon
• 2 clove
• 1 cardamom
• 1 green chilly minced
• 1 tbsp red chilly powder
• 1/2tsp turmeric powder
• 1/2tsp fennel seed powder
• 1/2tsp cumin powder
• 1/2tsp coriander powder
• Salt to taste
• Half cup oil for cooking

Method:
1. For preparing the fish kofte. Take all the ingredients under fish kofta add it into a mixer grinder jar and pulse it into a smooth paste. Take it out in a bowl and form balls. Apply some oil over palm to make it easy.
2. Pour oil in a kadai and fry the fish kofte in batches until golden in medium flame. Remove and keep it ready.
3. For the gravy - make slits at the bottom of tomatoes and put it to boil in vessel of water. Once the tomatoes skin looks loosen. Switch off and let it cool.
4. Peel the the tomatoes and put into a grinder jar and grind until smooth.
5. Pour the grinder tomatoes in the leftover oil kadai and start to cook it.
6. Add all the ingredients mentioned under for gravy and continue to cook.
7. Simmer the tomato gravy for 15 minutes.
8. One the tomatoes are cooked it will leave out oil. Now add 1 cup water and add the fried fish kofte. Mix well.
9. Cook the kofta and the gravy for further 10 minutes at medium flame.
10. Check for seasoning and it's done.