FISH KOFTAS IN TOMATO AND CARDAMOM SAUCE
On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines. We use tinned sardines here, for ease, but you can obviously substitute with fresh sardines, scaled and boned. You'll also want to pay attention to the total weight or volume of the mackerel: Some types are larger than others. All work here, but you may not need to buy as many fillets. Serve with some couscous or rice and a spoonful of yogurt, if you like.
Provided by Yotam Ottolenghi
Categories dinner, meatballs, seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Start with the sauce: In a large sauté pan (choose one that has a lid), heat olive oil, garlic, half the sliced chile pepper and a good pinch of salt over medium-low heat. Gently fry for 6 minutes, stirring frequently, until garlic is soft and golden. Remove 2 tablespoons of the oil (with some of the chile and garlic) and set aside.
- Add celery, shallot and 1 1/2 teaspoons salt to the same pan and continue to cook for 8 minutes, stirring often, until soft and translucent. Increase the heat to medium, add the tomatoes, tomato paste, sugar, cumin, lime zest and juice and the cardamom and continue to cook for another 5 minutes, stirring occasionally. Add the wine, 1 1/2 cups/350 milliliters water and 1/4 teaspoon salt and bring to a gentle simmer. Cook for 20 minutes, turning the heat down if the sauce bubbles too much, and stirring once in a while.
- While the sauce is simmering, make the fish koftas: Add fish, pistachios, herbs, lime zest, chile and egg to a bowl with 3 tablespoons potato flour and 1/8 teaspoon salt and mix together well. Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls (about 1 1/2 to 1 3/4 ounces/45 to 50 grams each), applying pressure to compact them as you go. Add the remaining 2 tablespoons/25 grams flour to a plate and roll each ball in the flour so they are coated.
- Heat vegetable oil in a large, nonstick saucepan over medium-high heat. Once hot, add the fish balls and cook for about 5 minutes, turning throughout until all sides are golden-brown and crisp. (Remove the sauce from the heat and set aside if it finishes before you finish the koftas.)
- After the sauce has been cooking for 20 minutes, transfer the balls into the sauce, drizzling over some of the frying oil (or return the sauce to medium heat). Cover the pan with the lid and 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 chile oil. Serve hot, with lime juice added to taste, or with lime wedges alongside.
SPICY INDIAN KOFTA
Make and share this Spicy Indian Kofta recipe from Food.com.
Provided by canarygirl
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
- Mix well (you'll have to use your hands for this one).
- Form golf ball sized balls with the meat mixture, and set aside.
- Allow to rest 30 minutes.
- Heat oven to 375º.
- Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
- Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.
INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS
Double up this recipe for sharing with family and friends - it has plenty of tasty components you can mix and match
Provided by Katy Greenwood
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
- Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
Nutrition Facts : Calories 801 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 2.7 milligram of sodium
SPICY INDIAN BEEF KOFTA
Heat things up tonight with this recipe for Spicy Indian Beef Kofta. These juicy meatballs are seasoned with a scintillating spice mix that all will enjoy.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix ingredients just until blended.
- Shape into 48 (1-inch) meatballs; place on rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. or until done (160ºF).
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
SPICED KOFTAS WITH HONEY & CHICKPEAS
Spiced lamb koftas are a great budget option for a simple family meal. Serve with a drizzle of the creamy yogurt dressing, and baked chickpeas
Provided by Esther Clark
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Using a pestle and morter, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight equal egg-shaped koftas.
- Tip the chickpeas into an ovenproof dish, season to taste and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate.
- Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.
- In a bowl, combine the yogurt, tahini and lemon juice with 70-100ml water and season well. Serve the koftas and chickpeas topped with parsley and a good drizzle of the creamy dressing, with the lemon wedges on the side.
Nutrition Facts : Calories 625 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium
SPICY INDIAN FISH KOFTAS
Make and share this Spicy Indian Fish Koftas recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Onions
Time 2h40m
Yield 16 koftas
Number Of Ingredients 13
Steps:
- Chop bread into cubes and put into a food processor/grinder.
- Cover and process until you have breadcrumbs.
- Keep aside until required.
- Mix fish with the soaked bread in a bowl.
- Add onion, ginger, garlic paste, corriander leaves, black pepper, chillies and salt.
- Mix well to form a dough.
- Divide this dough into 16 portions.
- Mould them to the required round kofta shape.
- Chill until firm.
- In a medium sized bowl, beat egg whites, one at a time, until light and fluffy.
- Dip each kofta in the egg white.
- Then, roll each kofta in the breadcrumbs.
- Toss to coat.
- Heat oil in a wok.
- Deep fry 3 or 4 koftas at a time, on either side, until golden.
- Remove on clean paper kitchen napkins to drain excess oil.
- Transfer to a serving bowl.
- Serve hot with tomato or mint sauce.
Nutrition Facts : Calories 64, Fat 0.8, SaturatedFat 0.2, Cholesterol 18.8, Sodium 387, Carbohydrate 7.2, Fiber 0.5, Sugar 1.1, Protein 6.8
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