Bahadurshahi Fish Kofta Curry

250 grams fish (boiled and flaked)
1 large potato (boiled and peeled)
2 small slices of bread, soaked in milk and squeezed dry
1 large onion (minced)
4 green chillies (minced)
1 piece ginger (minced)
2 large handfuls coriander leaves (minced)
a few mint leaves (sliced)
1/4 tsp cumin seeds
salt and chilli powder to taste
a few almonds (fried whole)
oil or ghee for deep frying

For curry:
100 grams onions
I piece Finger
4 flakes
4 tblsps ghee
a little milk
500 grams tomatoes (blanched and sliced)
1 tsp each of garam mass Is
and pounded cumin seeds salt and chilli powder to taste
silver or golden foil
1/4 tsp saffron strands
100 grams cream (beaten)
25 grams cashewnuts (fried)
a few sprigs coriander leaves (chopped)

METHOD:

Grind the fish, potato and bread to a paste.
Mix together all the kofta ingredients (with the exception of almonds).
Knead to a smooth mixture and form into round koftas, each around a whole almond.
Deep fry to a golden-brown. Drain.

To prepare the curry, grind the onions, ginger and garlic to a paste.
Heat the ghee and fry the onion paste, sprinkling a little milk now and then till the ghee floats to the top.
Mix in the tomatoes, spices and salt and cook till dry.
Pour in 2 cups of hot water and bring to a boil.
Reduce heat and simmer for 10 minutes.
Cover the fish koftas with foil, place in a serving dish, and pour the curry on top.
Soak saffron in 1 tsp of hot milk for 5 minutes and then crush to a paste.
Cover the curry with cream, sprinkle saffron on top and garnish with fried cashewnuts and fresh coriander leaves.