Fish koftas

Name: Fish koftas
Yield: Serves 4
Cuisine: India
Ingredients: 4-6 green cardamom pods, lightly crushed; 6 tomatoes, liquidised; 240 ml whole milk; 1 large onion, finely sliced; 1 tsp garam masala; 3 tbsp ghee; 8 tbsp yogurt whisked with 2 tbsp water; salt; 1/2 tsp chilli powder; 2 tsp ground cumin; pinch of saffron threads steeped in 1 tbsp hot milk; freshly ground black pepper; 1 tsp roasted cumin seeds, coarsely crushed; 500 g white fish fillets, rinsed and patted dry; 2 tbsp flaked almonds, toasted, plus more to serve; 2-3 tbsp chopped coriander leaves, plus more to serve; 1 large green chilli; 1/2 tsp turmeric; 1 tsp roughly chopped root ginger; vegetable oil, to deep-fry; 1 onion, roughly chopped; 1/4 tsp ground cumin; 1 black cardamom pod, crushed; 1 large potato, cooked and diced; 1 egg, beaten; 1 tbsp gram flour; 1 tbsp grated root ginger; 1 black cardamom pod; 1/4 tsp turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

The flavours here are intense yet delicate and the sauce a beautiful orange colour from the saffron. The sauce can be served separately, as a dip, or the koftas can be mixed into the sauce and served with Saffron Rice.

Ingredients

For the Sauce

3 tbsp ghee
1 black cardamom pod, crushed
1 large onion, f

Method

For the sauce, heat the ghee in a heavy-based saucepan over a medium heat. Add the cardamom and onion and cook until the onion turns a pale gold. Now add the ginger and stir-fry for a few seconds, then add the turmeric, cumin, chilli powder and garam masala and continue to stir-fry for a few minutes, allowing the ghee to separate. If the mixture starts to stick to the pan, add a dash of water a