web may 18

MAY 2018 MAY | ISSUE 2018 | #67 ISSUE | FOOD #67 & DRINK
Fish Koftas...
BY AWARD WINNING
CHEF ABDUS SHAHID
Prep Time:
25 mins
Cook Time:
40 mins
Perfect for sharing...
These Koftas have an intense yet delicate
flavour, they look great served with an orange
coloured sauce.
Method
1. Bring the milk, cardamom pods, turmeric and
ground cumin to the boil in a heavy-based pan.
Poach the fish fillets in this for three minutes
on either side, drain, discarding the milk, and
transfer to a mixing bowl. Leave to cool. Now
remove the cardamom pods and add the potato.
2. Blend the onion, ginger and green chilli with
1 tbsp of water to a smooth paste in a liquidiser.
Add this to the fish mixture along with all the
other ingredients except the oil. Knead well
together and form into balls, each the size of a
ping-pong ball. If the mixture is sticky, moisten
your hands with water before forming the koftas.
3. Heat the oil for deep-frying in a deep, heavybased
pan or wok until it begins to sizzle. Reduce
the heat and drop the fish balls into the oil a few
at a time, turning them frequently and frying to
an even golden brown. Drain on kitchen paper.
4. Put the koftas into a dish and pour the
reheated sauce over. Sprinkle with coriander and
almonds and serve.
Ingredients
• 240ml whole milk
• 4-6 green cardamom pods, lightly crushed
• 1 black cardamom pod
• 1 tsp turmeric
• 1 tsp ground cumin
• 500g white fish fillets, rinsed and patted dry
• 1 large potato, cooked and diced
• 1 onion, roughly chopped
• 1 tsp root ginger roughly chopped
• 1 large green chilli
• 2-3 tbsp chopped coriander leaves, more to serve
• 1 tsp roasted cumin seeds, coarsely crushed
• 2 tbsp flaked almonds, toasted, plus more to serve
• 1 tbsp gram flour
• Freshly ground black pepper
• 1 egg, beaten
• Vegetable oil, to deep-fry
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