Spicy Indian Fish Koftas Recipes

MOROCCAN KOFTE WITH SPICY TOMATO SAUCE

Steps:

• Soak eight wooden skewers in water for 20 minutes, to stop them burning.
• Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
• To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
• Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

SPICY INDIAN KOFTA

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.

SPICY INDIAN BEEF KOFTA

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).

EGYPTIAN FISH KOFTA

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.

SPICY INDIAN FISH KOFTAS

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.

MALAI KOFTA WITH SPICY GRAVY

Steps:

• Boil the potatoes until tender, then drain, return to the pan and put over a low heat to steam dry for a few mins. Mash with some seasoning and cool.
• Mix all the filling ingredients together. Make 12 balls of potato. Take one, press your finger into it to make a little hole, then place a little of the filling mixture into the centre. Pinch the potato back over to seal and shape into a round. Repeat with remaining potato balls and filling. Roll each kofta in flour, dip in the beaten egg, then roll in the breadcrumbs. Fill a deep saucepan halfway with oil, and heat until a small piece of bread browns in 20 secs. Fry the koftas in batches for a few mins until golden, then set aside on kitchen paper.
• For the gravy, blend together the onions, garlic, ginger, poppy seeds and nuts in a food processor to a purée. Heat the oil, then fry the onion purée until just turning brown. Add the puréed tomatoes, spices and sugar. The gravy should be quite thick, but if you want to thin it down a bit, add a little water.
• When the gravy comes to a boil, add the koftas. Heat through and serve with a drizzle of single cream and some flaked almonds scattered on top.