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Hilsa Cofta (Curried Herring Balls)

Name: Hilsa Cofta (Curried Herring Balls)
Yield: 2 servings
Ingredients: one pound of herrings; half a teaspoonful of salt; a pinch of cloves; a teaspoonful of ground onions; a tablespoonful of tamarind juice; four ounces of mustard oil; half an ounce of ground onions; a tablespoonful of ground green chillies; quarter teaspoonful of pepper; half that quantity of garlic; half a dessert-spoonful of fine herbs; a small cupful of water

From Banquets of the nations, 1911

Serves 2

Serve with fish chutney and rice.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

884Calories

41 gProtein

6 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories884 kcal

Protein41 g

Carbohydrates6.1 g

Fiber0.8 g

Sugars3.3 g

Total Fat77 g

Saturated Fat11 g

Monounsaturated Fat42 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol136 mg

Sodium820 mg

Potassium840 mg

Calcium150 mg

Iron3.2 mg

Magnesium85 mg

Phosphorus550 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D9.5 mcg

Vitamin C10 mg

Vitamin A90 mcg

Vitamin E2.5 mg

Vitamin K103 mcg

Vitamin B60.7 mg

Vitamin B1231 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.6 mg

Folate35 mcg

Choline149 mg

Caffeine0 mg

Water298 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 101. The excerpt below is the record exactly as published.

Hilsa Cofta (Curried Herring Balls) Chingri Doopiajas (Prawn Curry) Murgi Pulau (Pillau of Chicken) Kabutar Doopiajas (Stewed Pheasant) Bhara Hussanee (Grilled Fillets of Lamb) Gora Quorma (Curried Beef) Puras no Malahi Zurda Sheer Mhall (Cream Croquettes) (Egg Sweet) (Honey Cake) Dhai (Milk Curd) Hulluah (Wheat Milk Tablet) 238 BENGAL (Mussulman) Hilsa Cofta. (Curried Herring Balls.) Pound the flesh of one pound of herrings to a pulp, mix with it half a teaspoonful of salt, white pepper and ground coriander, a pinch of cloves, a teaspoonful of ground onions, and a tablespoonful of tamarind juice. Mix well and make up into balls rather larger than a walnut. Bring to the boil four ounces of mustard oil, and fry the following for three minutes : — Half an ounce of ground onions, a tablespoonful of ground green chillies, quarter teaspoonful of pepper, half that quantity of garlic, half a dessert-spoonful of fine herbs, and when browned put in the balls and fry them on all sides. Add a little salt and a small cupful of water

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