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Koftas Recipe

Inspired by Fishhook

Time45m

Serves4

Hand-formed spiced local wild seafood koftas (meatballs with salmon, tuna and shrimp) served with house masala curry, sauces, crispy baguette & papadom.

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Ingredients

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Koftas

7.05 oz (200 grams) Salmon fillet

7.05 oz (200 grams) tuna steak

5.29 oz (150 grams) Shrimp, peeled and deveined

2 tablespoons Fresh parsley, chopped

2 cloves Garlic, minced

1 medium Onion, finely chopped

1 teaspoon Cumin powder

1 teaspoon Coriander powder

1/2 teaspoon red chili powder

to taste Celtic sea salt

to taste black pepper

1 large Egg

1 cup bread crumbs

2 tablespoons olive oil

House Masala Curry

2 tablespoons oil

1 medium onion, chopped

1 tablespoon Ginger, minced

2 cloves Garlic, minced

1 teaspoon cumin seeds

1 teaspoon Coriander powder

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 cup Tomato puree

1 cup Coconut milk

2 tablespoons Fresh cilantro, chopped

to taste Celtic sea salt

Serving

1 loaf crispy baguette

4 pieces papadom

Method

Koftas Preparation

Prepare the Seafood

Finely chop the salmon, tuna, and shrimp. Combine in a large mixing bowl.

Mix Ingredients

Add parsley, minced garlic, chopped onion, cumin, coriander, red chili powder, salt, and black pepper to the seafood mixture. Mix well.

Form Koftas

Add the egg and bread crumbs to the mixture. Form into small balls (koftas) and set aside.

Cook Koftas

Heat olive oil in a skillet over medium heat. Add the koftas and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.

House Masala Curry Preparation

Sauté Aromatics

In a pot, heat oil over medium heat. Add chopped onion, ginger, and garlic. Sauté until the onion is translucent.

Add Spices

Stir in cumin seeds, coriander powder, turmeric, and red chili powder. Cook for 1-2 minutes until fragrant.

Add Tomato and Coconut Milk

Add tomato puree and coconut milk. Stir well and simmer for about 10 minutes.

Finish the Curry

Add salt to taste and chopped cilantro. Mix well.

Serving

Plate the Dish

Serve the koftas on a plate with the house masala curry poured over them. Accompany with crispy baguette and papadom.