Noori Kofta - Boatman's Fish Ball

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Total Time
15 mins
30 mins

From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks. A boatman paddling his canoe on one of the lakes in the beautiful vale of Kashmir fell in love with a girl called Noori. In order to declare his affection, he prepared a luscious platter of fish balls from his family recipe and presented it to her. They lived happily ever after, as the recipe is named after his beloved Noori.

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  1. In a food processor, process together the fish, onion, ginger, garlic, green chili, salt, garam masala, and split peas. With the mixture, form balls about 1 1/2 inches in diameter.
  2. Put the water in a pan or skillet and bring to a boil. Add the balls, one at a time, and cook over moderate heat for 5 minutes. Remove the balls.
  3. To the broth in the pan, add the yogurt, fennel seed, whole red chili, tomato and oil. Simmer, uncovered, over low heat for 15 minutes.
  4. Return the fish balls to the sauce and cook for 5 minutes more.
  5. Serve warm with pilau (flavored rice), garnished with fresh coriander.