Spicy Shrimp Kofta Curry Recipe

Shrimp Kofta Curry, Another treat for curry and fish lovers. Curry is always been a favorite Indian food all over but if you don’t like curry, which is very unfortunate then you can also cook it dry without gravy.

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• Spicy Aloo Gosht Curry
• Salmon Kebabs with Green Bell Pepper
• Lentils with Beef Mince

Here we have used shrimps but you can replace it with prawns or any other fish of your choice. You can enjoy this dish with white rice or if you want to have a full-fledged dinner meal then you must try this with traditional Indian chapatis.

Prep Time – 15 Minutes
Cook Time – 25 Minutes
Yield – 4
Difficulty Level – Easy

Recipe Ingredients

For Shrimp Kofta:

• 1 pound shrimps (Cleaned and deveined)
• 1 onion (finely chopped)
• 3 tablespoons corn flour
• 1 green bell pepper (finely chopped)
• 1 carrot (peeled and finely chopped)
• Salt as needed
• ¼ teaspoon black pepper
• 1 teaspoon turmeric powder
• 1 tablespoon fish masala
• 1 teaspoon dried coriander powder
• 1 teaspoon cumin powder
• 2 green chilies (finely chopped)
• 2 tablespoons chopped mint
• 1 cup bread crumbs
• 1 teaspoon garlic paste
• Oil for deep frying

For Gravy:

• 1 onion (thinly sliced)
• 1 cup tomato puree
• 2 tablespoons tomato ketchup
• 1 teaspoon garlic paste
• ½ inch ginger piece (peeled and grated)
• 2 tablespoons vegetable oil
• 1 teaspoon curry powder
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• Salt as needed
• 2 hard boiled eggs (for garnishing)
• Chopped parsley (for garnishing)

Recipe Instructions

1. Take water in a pan and add shrimps. Cook until the shrimps are tender enough to mash easily.
2. Drain out water and take the shrimps in a large bowl. Mash with fork properly.
3. Now add the onions, carrots, green bell pepper, salt, black pepper, coriander powder, cumin powder, fish masala, turmeric powder, garlic paste, chopped mint and green chilies. Mix well until a smooth mixture is formed.
4. Make small balls with no creases otherwise the balls will break while cooking. Set aside in a dish.
5. In the meanwhile heat oil in a pan for deep frying and then take the fish balls and put them first into bread crumbs and then in the hot oil. Fry for about 2 to 3 minutes or until golden brown. Take out in a dish and set aside warm.
6. Now for the gravy, heat oil in a pan and add garlic paste, sauté for 1 minute or until fragrant then add bay leaf, cinnamon stick, cumin seeds and curry powder and again sauté for few more seconds until the spices are roasted.
7. Then add onions and cook for 3 minutes or until translucent. Add tomato puree and tomato ketchup, cover the lid and cook for about 4 to 5 minutes at medium low until the gravy leaves the edges and thickens.
8. Now add the fish balls and cook for 2 to 3 more minutes.
9. Garnish with chopped boiled eggs and parsley and serve hot with chapatti.