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 !!!
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 !!!
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.
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