These Fish Koftas are delicately infused with the aromatic essence of cardamom. Made with fresh, oily fish and nutty pistachios, each kofta is hand-rolled to perfection and simmered in a rich sauce. This dish brings together the subtle sweetness of cardamom with aniseedy celery and zesty lime. To elevate the experience further, these koftas are complemented by a velvety yogurt and herb dressing. The creamy tang of yogurt blends beautifully with freshly chopped mint, dill, and coriander, adding a refreshing contrast to the warmth of the koftas. Served on a bed of fluffy basmati rice or with warm flatbreads, this dish is a symphony of flavours and textures, making it a true feast for the senses.
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
For the Fish Koftas
- 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
Instructions
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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.
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Seperately in a bowl add fish, pistachios, herbs, potato flour, egg and salt and mix together well.
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Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls.
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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.
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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.
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Serve hot, with lime wedges.