1: In a bowl, combine mashed fish, cumin powder, cilantro, onion, mint, ginger paste, besan, black pepper, green chilies, and salt. Mix well to form a dough-like consistency.
2: Divide the mixture into small balls or patties.
3: Heat mustard oil in a pan and shallow fry the koftas until golden brown on all sides. Set aside.
4: Heat mustard oil in a pan. Add whole garam masala and sauté until fragrant.
5: Add chopped onions and fry until golden brown.
6: Stir in ginger paste, cooking until the raw smell disappears.
7: Add turmeric, red chili powder, coriander powder, and paprika. Mix well.
8: Add beresta and pour in the tomato puree and cook until the oil separates.
9: Add water to achieve the desired curry consistency and bring it to a boil. Season with salt.
10: Gently place the fried koftas into the curry. Let them simmer for 6-10 minutes to absorb the flavors.
11: Sprinkle roasted cumin powder and garnish with green chilies & chopped cilantro and serve hot.
