Fish Kofta Curry

250 grams prawns (boiled)
oil or ghee for deep frying
250 grams fish (boiled and flaked)
1 large handful coriander leaves (minced)
4 tblsps ghee
2 medium-sized onions (sliced fine)
4 green chillies (minced)
1 medium-sized onion
2 medium-sized tomatoes
6 flakes garlic (blanched and sliced)
1/2 piece ginger
1 tsp each of garam masala, egg and pounded shahjeera
1 tsp each of gararn masala
salt and chilli powder to
and pounded cumin seeds taste
salt and chilli powder to
1 cup curd (beaten)
handful coriander leaves
1/2 cup bread crumbs (chopped)

METHOD:

Grind the prawns and fish to a very fine paste.
Mix in the rest of the kofta ingredients (with the exception of crumbs).
Knead to a smooth mixture, form into small, round balls and roll in crumbs.
Deep fry to a golden brown. Drain.
To prepare the curry, heat the ghee and fry the onions till soft.
Add the tomatoes, then all the spices and salt, and cook till dry.
Add the curd, beaten well with 1 cup of water.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Now add the koftas and simmer for another 5 minutes.
Serve hot, garnished with fresh coriander leaves.