Crispy Foli Fish Kofta: A Delicious Twist on Fish Kofta with Filo Pastry and Crunchy Texture
Foli fish kofta is a traditional Indian dish made from ground fish that has been mixed with various spices, herbs, and vegetables. The word “kofta” refers to meatballs or patties that are typically made from ground meat or vegetables.
To make foli fish kofta, you will need to first prepare the fish by removing the skin, bones, and any other unwanted parts. The fish is then ground or minced and mixed with a combination of spices and herbs such as cumin, coriander, turmeric, garlic, ginger, and green chillies. Some versions of the recipe also call for the addition of finely chopped onions and fresh coriander leaves.
Once the mixture is well combined, it is shaped into small round balls or oval patties and then fried until they are golden brown on the outside and cooked through on the inside. Foli fish kofta is typically served with a spicy tomato-based sauce or chutney, along with rice or flatbreads such as naan or roti.
Overall, foli fish kofta is a delicious and flavorful dish that is enjoyed by many people in India and around the world.
Of all the types of fish crispy kofta folli fish kofta is a little special Kofta at the same time making kofta of this folly fish is a little hard but you are sure to forget it when you eat it. Its taste is extraordinary undoubtedly. However, if you follow a little technique, you can easily make this folly fish kofta. Let’s start.
Serving size: 5
Preparation time: 30 min
Cook Time: 20 min
Ingredients for Foli Fish Kabab:
- Foli Fish – 2 Pc
- Onion – Half Cup
- Ginger – 1 Tea Spoon
- Garlic- Half Tea Spoon
- Hot Spices
- Turmeric – Half Tea Spoon
- Fried cumin seeds powder 1 teaspoon
- Pepper – Half Tea Spoon
- Fenugreek
- Cardamom – 3 Pc
- Black Pepper and
- Coriander leaves
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Procedure of Making Foli Fish Kofta:
Step 1:
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First cut the sides of the fish in the manner shown in the picture. Cutting the side will help to get the meat out. Take out the meat by crushing the fish in the shill-patta. Separate the meat from the skin with a spoon. The skin should not be torn. I will use the skins for folding. Thus, take out the flesh of the two fish. Clean the skin well with a spoon so that the fish thorns do not stick.
Step 2:
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Take the meat in a mixing bowl and mix the ingredients together. Mix well with a little oil and then beat well. The test does not come if you do it by hand without cracking. Again, if the number of spices is not enough then the test will not be better. Take out the big thorns, crush the small thorns with the meat. It will be very fine after biting. Now put a little oil in the meat. If you apply oil, it will not stick to your hands or bowl, it will be soft inside. Now get the koftas ready in the manner shown. Take it to fry in the oven.
Step 3:
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Heat a little oil in the oven and put the kofta one by one. Fry until golden brown. When fried, get ready to slice. Cut and slice as shown. After slicing you have to fry it again. Put the cut pieces in hot oil. Fry until crispy. Keep the stove on medium to low heat. Take down when it became crispy. Kofta or kebab of foli fish was made.
Kofta is great to eat with polao. You can make kofta by applying the recipe at home and keep frozen for future use. If you like the recipe, share it with others. Comment on what other recipes you want.
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Advice:
1. Beat the fish well in the shill-pata.
2. Read the recipe and practice again and again. This will enhance your experience.
Caution:
1. When working with hot oil, work carefully so that hot oil does not get on your hands or body.
2. Be careful about thorns when separating meat from fish.
3. Be careful when working with knives.
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