Snapguide
STEPS
INGREDIENTS
This kofta recipe is super easy. Place all the ingredients for the kofte in a large bowl and combine thoroughly. Roll into balls about 4 cm in diameter

This kofta recipe is super easy. Place all the ingredients for the kofte in a large bowl and combine thoroughly. Roll into balls about 4 cm in diameter

Its important to dice everything finely. Do not use a food processor or the mixture will be too runny. Squeeze the bread before slicing it.This will bind the kofta.

Its important to dice everything finely. Do not use a food processor or the mixture will be too runny. Squeeze the bread before slicing it.This will bind the kofta.

Now for the sauce. Set a karhai, wok or large pan, about 25 cm in diameter, over a medium heat. Pour in the oil and, when it\u2019s hot, add the cumin seeds.

Now for the sauce. Set a karhai, wok or large pan, about 25 cm in diameter, over a medium heat. Pour in the oil and, when it’s hot, add the cumin seeds.

Add onion paste. Stir and fry for 2 minutes until it starts to turn translucent.

Add onion paste. Stir and fry for 2 minutes until it starts to turn translucent.

Add the ginger and garlic. Stir and fry for 2 minutes. Add the turmeric, chilli powder and salt.

Add the ginger and garlic. Stir and fry for 2 minutes. Add the turmeric, chilli powder and salt.

Its important to caramalize the onion mixture but not burn it. So when the mixture looks like its about to burn and dry add 1/4 cup water and let the mixture reduce again.

Its important to caramalize the onion mixture but not burn it. So when the mixture looks like its about to burn and dry add 1/4 cup water and let the mixture reduce again.

By doing this you develop a good depth of flavour. Stir for 1 minute, then add the tomatoes. Cook for 2 minutes, then spoon in the coconut milk and 120 ml of water. .

By doing this you develop a good depth of flavour. Stir for 1 minute, then add the tomatoes. Cook for 2 minutes, then spoon in the coconut milk and 120 ml of water. .

Bring to a boil, then reduce to a simmer. Place the fish balls in the sauce.

Bring to a boil, then reduce to a simmer. Place the fish balls in the sauce.

Cook for 10 minutes, turning them occasionally, then serve.

Cook for 10 minutes, turning them occasionally, then serve.

Serve this hot with rice or roti.

  • 600.0g White fish flesh (I am using baldchin groper)
  • 3.0 Slices bread (soaked in water)
  • 1.0 small potato, peeled and very finely chopped
  • 1.0 very finely chopped onion
  • 1.0in peeled, very finely chopped root ginger
  • 1.0Tbsp finely chopped coriander leaves
  • 1.0tsp Ground Sumac
  • 1.0tsp Crushed garlic
  • 0.0tsp Ground Cinnamon
  • 1.0tsp Salt
  • Sauce
  • 4.0Tbsp Vegetable Oil
  • 2.0 Red onion (processed to a paste in a blender)
  • 1.0Tbsp peeled, finely grated root ginger
  • 1.0tsp Crushed garlic
  • 1.0tsp Ground Cumin
  • 0.0tsp Ground turmeric
  • 0.0tsp Ground Chilli
  • 0.0tsp Salt
  • 125.0g Chopped Tomato (Tomato Passata)
  • 2.0Tbsp Coconut Milk