Spicy Indian Fish Koftas Recipe

Name: Spicy Indian Fish Koftas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g white fish fillets, steamed and flaked; 4 slices white bread, soaked in water and squeezed dry; 1 medium onion, peeled and chopped; 1 teaspoon ginger, peeled,washed and grated; 1 teaspoon garlic paste; 1 tablespoon fresh coriander leaves, washed and chopped; 1/2 teaspoon ground black pepper; 2 teaspoons salt; 2 green chilies, chopped; 2 egg whites; 50 g fresh breadcrumbs; oil, to deep fry; tomatoes or mint sauce, to serve with

Servings: persons

450 g white fish fillets, steamed and flaked
4 slices white bread, soaked in water and squeezed dry
1 medium onion, peeled and chopped
1 teaspoon ginger, peeled,washed and grated
1 teaspoon garlic paste
1 tablespoon fresh coriander leaves, washed and chopped
1/2 teaspoon ground black pepper
2 teaspoons salt
2 green chilies, chopped
2 egg whites
50 g fresh breadcrumbs
oil, to deep fry
tomatoes or mint sauce, to serve with

1
Chop bread into cubes and put into a food processor/grinder.
2
Cover and process until you have breadcrumbs.
3
Keep aside until required.
4
Mix fish with the soaked bread in a bowl.
5
Add onion, ginger, garlic paste, corriander leaves, black pepper, chillies and salt.
6
Mix well to form a dough.
7
Divide this dough into 16 portions.
8
Mould them to the required round kofta shape.
9
Chill until firm.
10
In a medium sized bowl, beat egg whites, one at a time, until light and fluffy.
11
Dip each kofta in the egg white.
12
Then, roll each kofta in the breadcrumbs.
13
Toss to coat.
14
Heat oil in a wok.
15
Deep fry 3 or 4 koftas at a time, on either side, until golden.
16
Remove on clean paper kitchen napkins to drain excess oil.
17
Transfer to a serving bowl.
18
Serve hot with tomato or mint sauce.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 450 g white fish fillets, steamed and flaked, 4 slices white bread, soaked in water and squeezed dry, 1 medium onion, peeled and chopped, 1 teaspoon ginger, peeled,washed and grated, and more.

Yes, Spicy Indian Fish Koftas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Indian Fish Koftas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions