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.
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 mackerel fillets in olive oil and 1 tin sardines 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.