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 paste
- 1 Lime for zest & juice
- 4 cardamom pods, crushed
- Sprig of coriander and dill
- Sea 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
- 1tbsp 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 tbsp potato flour
- 1 tbsp vegetable oil
Instructions
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Heat olive oil, garlic and chilli half the and a 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 simmer for 20 mins (if ytoo dry add a splash of water)
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Seperately in a bowl 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 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 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.