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.
KAFTA (BBQ)
The yummiest preparation mixture for ground beef EVER! I have made this Lebanese Meat for all of my friends and family and have HAD to leave the recipe with everyone! Meat mixture can be used for everything... meatballs, meatloaf, BBQ skewers, BBQ'd hamburgers. FOR BEST, AUTHENTIC LEBANESE TASTE, DO NOT OMIT OR SUBSTITUTE INGREDIENTS (until you have made it this way ;P )
Provided by Lebanese Cuisine
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
- In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
- Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 74.3 mg, Fat 13.9 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 459.1 mg, Sugar 0.9 g
FISH KUFTA
Make and share this Fish Kufta recipe from Food.com.
Provided by Chef Intesar
Categories < 30 Mins
Time 26m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil the peeled potatoes with fish and turmeric and cardamom in the water.
- Boil for 15-20 minutes.
- Lift the potatoes and fish from the water and leave to cool completely.
- Put them in a chopper with onion and other ingredients.
- Form into about 12 Kofta.
- Brown in oil, about 6 minutes on both sides.
Nutrition Facts : Calories 368.7, Fat 27.9, SaturatedFat 3.9, Cholesterol 41.2, Sodium 365.8, Carbohydrate 11.2, Fiber 1.6, Sugar 0.5, Protein 18.6
EGYPTIAN FISH KOFTA
These are like Spanish croquettas. The spice mix used is quite delicate. Serve with a side dish that is crisp or that is spicy.
Provided by Mme M
Categories Egyptian
Time 1h
Yield 10-12 kofta, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Poach fish in salted water for 10 minutes. Remove when cooked.
- Boil peeled and quartered potatoes in the same water for 15 minutes. Remove and mash them.
- While the fish is cooling, boil the potatoes. When the fish is cool enough to handle, tear the fish into pieces, feeling for any remaining bones (remove them).
- Drain the potatoes when they are done, and lightly mash them with a fork in a bowl. Add the chopped coriander and parsley, crushed garlic and finely chopped onions while the potatoes are still warm. Add the salt, pepper, cinnamon, and cumin.
- Add the fish. Blend it well, but don't thoroughly mash the fish. Adjust the flavor to your liking.
- Heat the oil for frying.
- Make walnut-sized balls of this fish mixture in the palm of your hand. Dip the pieces in the beaten egg. Next, dip the pieces in coarse bread crumbs.
- Fry 4 - 5 pieces at a time in hot oil until brown on both sides. Remove to drain on a plate lined with paper towels.
- Serve with squeezed lemon.
Nutrition Facts : Calories 2502.7, Fat 230.3, SaturatedFat 31.6, Cholesterol 269.2, Sodium 1576.8, Carbohydrate 64.6, Fiber 6, Sugar 5.5, Protein 49.1
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FISH KOFTA CURRY RECIPE | SAINSBURY`S MAGAZINE
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- For the koftas, pat dry and finely dice the fish into ½-1cm pieces and put in a large bowl with the spring onions, garlic, coriander, lime zest, egg, breadcrumbs, cumin and salt. Mix with your hands to combine, then form into 18 round fishcakes, roughly 50g each. Press and compact them as you shape so that they stay together when frying. Put on a lined baking tray and chill for at least 30 minutes, until ready to cook.
- Meanwhile for the sauce, heat the oil in a large shallow pan and cook the onions with a pinch of salt over a medium heat for 10-12 minutes until softened and golden brown. Add the garlic, ginger and all of the spices and cook for 2 minutes, stirring. Stir in the tinned tomatoes and the stock; bring to the boil, reduce to a simmer and cook gently, uncovered, for 25 minutes or until rich and slightly thickened.
- Meanwhile, add 2 tablespoons of oil to a large frying pan on a medium-high heat. Brown the koftas in 2 batches, frying for 8-10 minutes and turning halfway, until deeply golden on both sides. Transfer to a plate as you go.
- Stir the mango chutney into the sauce and adjust the seasoning to taste. Lower in the fried koftas and gently simmer for 10 minutes, or until cooked through.
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