28. April 2026

Fish Koftas in Cardamom

These Fish Koftas are infused with the aromatic essence of cardamom. Made from fresh oily fish and pistachios, each kofta is hand-rolled and simmered in a rich sauce. The subtle sweetness of cardamom pairs with aniseedy celery and zesty lime. A velvety yogurt herb dressing with mint, dill, and coriander adds a refreshing contrast to the warm koftas. Served with fluffy basmati rice or warm flatbreads, this dish offers a symphony of flavours and textures, making it a true feast for the senses.

For the Fish Koftas (for sharing)

• 2 Princes Mackerel Fillets in Olive Oil and 1 tin Sardine in Olive Oil, roughly chopped
• 1 tbsp Pistachios, roughly chopped
• 1egg, pinch of salt
• 2 tbsp Potato Flour
• 1 tbsp vegetable oil

Ingredients (for sauce)

• 1 tsp Olive Oil
• 1 garlic clove
• 1 green chilli pepper
• 1 celery stalk, 1 shallot,
• 4 Vine Ripened Tomatoes
• 1 tbsp tomato pastetachios
• 1 Lime for zest & juice
• 4 Cardamom Pods, crushed 
• Sprig of coriander 
• Salt & ground black pepper

Instructions

• Heat olive oil, garlic and half chilli, chopped celery, shallot and a good pinch of salt, cook for 6 minutes. Add the tomatoes, tomato paste, lime zest and juice and the cardamom and continue to simmer for 20 mins. Set aside.
• Seperately in a bowl add fish, pistachios, herbs, potato flour, egg and salt and mix together well.
• Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls. 
• Add the remaining 2 tbsp flour to a plate and roll each ball in the flour so they are coated. Heat vegetable oil in a large, nonstick saucepan, add the fish balls and cook for about 5 mins, until all sides are golden-brown and crisp.
• Warm the sauce , transfer the balls into the sauce, cook for 4 minutes, until hot. Remove the lid and scatter coriander and the remaining fresh chilli over the top.
• Serve hot, with lime wedges.