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This kofta recipe is super easy. Place all the ingredients for the kofte in a large bowl and combine thoroughly. Roll into balls about 4 cm in diameter
Its important to dice everything finely. Do not use a food processor or the mixture will be too runny. Squeeze the bread before slicing it.This will bind the kofta.
Now for the sauce. Set a karhai, wok or large pan, about 25 cm in diameter, over a medium heat. Pour in the oil and, when it’s hot, add the cumin seeds.
Add onion paste. Stir and fry for 2 minutes until it starts to turn translucent.
Add the ginger and garlic. Stir and fry for 2 minutes. Add the turmeric, chilli powder and salt.
Its important to caramalize the onion mixture but not burn it. So when the mixture looks like its about to burn and dry add 1/4 cup water and let the mixture reduce again.
By doing this you develop a good depth of flavour. Stir for 1 minute, then add the tomatoes. Cook for 2 minutes, then spoon in the coconut milk and 120 ml of water. .
Bring to a boil, then reduce to a simmer. Place the fish balls in the sauce.
Cook for 10 minutes, turning them occasionally, then serve.
Serve this hot with rice or roti.