Ingredients
- 1 tsp olive oil
- 1 garlic clove
- 1 green chilli pepper
- 1 celery stalk, 1 shallot,
- 4 vine ripened tomatoes
- 1 tablespoon tomato paste
- 1 Lime for zest & juice
- 4 cardamom pods, crushed
- 2 tablespoons dry white wine
- Sprig of coriander and dill
For the Fish Koftas
- 2 mackerel fillets in olive oil and 1 tin sardines in olive oil, roughly chopped
- 1 tablespoon pistachios, roughly chopped
- 1tablespoon finely grated zest (from 2 limes); cut the zested limes into wedges or juice them, for serving
- 1 green chilli pepper finely chopped
- 1egg, beaten
- 2 tablespoons potato flour
- 1 tablespoons vegetable oil
Instructions
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Heat olive oil, garlic and chilli half the aa good pinch of salt for 6 minutes and set aside.
Add celery, shallot and continue to cook for 8 minutes. Add the tomatoes, tomato paste, lime zest and juice and the cardamom and continue to cook for another 5 minutes. Add the wine and bring to a gentle simmer. Cook for 20 minutes
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Add fish, pistachios, herbs, lime zest, chilli and egg to a bowl with 3 tbsp potato flour and salt and mix together well. 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 minutes, turning throughout until all sides are
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golden-brown and crisp. Warm the sauce , transfer the balls into the sauce, cook for 4 minutes, until hot.
Remove the lid and scatter the herbs and the remaining fresh chile over the top, then drizzle with the reserved garlic and chilli oil. Serve hot, with lime juice added to taste, or with lime wedges.