Noori Kofta - Boatman's Fish Ball

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 12 fish balls

Ingredients

• 2  lbs  fresh  fish (could be fresh water such as pike or whitefish or saltwater such as flounder)
• 1⁄2 cup  finely chopped onion
• 1⁄2 inch fresh ginger, chopped finely
• 3  garlic cloves, chopped finely
• 1  teaspoon  fresh hot green chili pepper, chopped
• 1  teaspoon salt (or to taste)
• 1⁄4 teaspoon garam masala
• 2  tablespoons  softly cooked  yellow split peas
• 2  cups water
• 1  cup yogurt
• 1  teaspoon fennel seed
• 1  whole  dried hot red chili pepper
• 1⁄2 cup  chopped fresh tomato
• 1  tablespoon  corn oil
• 1  tablespoon  chopped fresh coriander, for garnish

Directions

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.