Fish koftas

Fish koftas

By
From
Reza’s Indian Spice
Serves
4

The flavours here are intense yet delicate and the sauce a beautiful orange colour from the saffron. The sauce can be served separately, as a dip, or the koftas can be mixed into the sauce and served with Saffron Rice.

For the sauce

Ingredients

Quantity Ingredient
3 tablespoons ghee
1 black cardamom pod, crushed
1 large onion, finely sliced
1 tablespoon grated root ginger
1/2 teaspoon turmeric
2 teaspoons ground cumin
1/2 teaspoon chilli powder
1 teaspoon garam masala
6 tomatoes, liquidised
pinch saffron threads, steeped in 1 tbsp hot milk
salt
8 tablespoons yogurt, whisked with 2 tbsp water

For the fish

Quantity Ingredient
240ml whole milk
4-6 green cardamom pods, lightly crushed
1 black cardamom pod
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
500g white fish fillets, rinsed and patted dry
1 large potato, cooked and diced
1 onion, roughly chopped
1 teaspoon roughly chopped root ginger
1 large green chilli
2-3 tablespoons chopped coriander leaves, plus more to serve
1 teaspoon roasted cumin seeds, coarsely crushed
2 tablespoons flaked almonds, toasted, plus more to serve
1 tablespoon gram flour
freshly ground black pepper
1 egg, beaten
vegetable oil, to deep-fry

Method

  1. For the sauce, heat the ghee in a heavy-based saucepan over a medium heat. Add the cardamom and onion and cook until the onion turns a pale gold. Now add the ginger and stir-fry for a few seconds, then add the turmeric, cumin, chilli powder and garam masala and continue to stir-fry for a few minutes, allowing the ghee to separate. If the mixture starts to stick to the pan, add a dash of water and continue to stir-fry for a few more seconds. Add the tomatoes, the saffron and its milk and salt to taste, then stir and simmer for a couple more minutes. Gradually add the yogurt and simmer for a further three to four minutes. Squeeze out the seeds from the cardamom pod and discard the husk. Pour the sauce into a blender and liquidise until smooth.
  2. Now, for the fish, bring the milk, cardamom pods, turmeric and ground cumin to the boil in a heavy-based pan. Poach the fish fillets in this for three minutes on either side, drain, discarding the milk, and transfer to a mixing bowl. Leave to cool. Now remove the cardamom pods and add the potato.
  3. Blend the onion, ginger and green chilli with 1 tbsp of water to a smooth paste in a liquidiser. Add this to the fish mixture along with all the other ingredients except the oil. Knead well together and form into balls, each the size of a ping-pong ball. (If the mixture is sticky, moisten your hands with water before forming the koftas.)
  4. Heat the oil for deep-frying in a deep, heavy-based pan or wok until it begins to sizzle. Reduce the heat and drop the fish balls into the oil a few at a time, turning them frequently and frying to an even golden brown. Drain on kitchen paper.
  5. Put the koftas into a dish and pour the reheated sauce over. Sprinkle with coriander and almonds and serve.
Tags:
Indian
spice
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again