Olive Magazine
Indian Kofta Recipe with Fish

Indian fish kofta sandwich

Published: April 27, 2018 at 12:02 pm
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  • Preparation and cooking time
    • Total time
    • + proving + chilling
  • Easy
  • Serves 4

Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down

Nutrition:
NutrientUnit
kcal718
fat20.2g
saturates10.9g
carbs89.9g
sugars17.2g
fibre7.1g
protein40.8g
salt3.3g
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Ingredients

FLATBREADS

  • 300g natural yogurt
  • 350g self-raising flour, plus extra for rolling
  • 1 tsp baking powder
  • for brushing and frying groundnut oil
  • 25g salted butter, melted
  • 2 tsp black poppy seeds

KOFTA

  • 2 cloves garlic, crushed
  • finely grated to make 1 tbsp ginger
  • 50g fresh breadcrumbs
  • a handful of leaves coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 500g skinless cod loin, chopped into small pieces

MANGO AND COCONUT CHUTNEY

  • ½ ripe mango, finely diced
  • 50g chunk coconut, grated
  • ½ small red onion, finely diced
  • ½ green chilli, finely chopped
  • 1 lime, juiced
  • a handful of leaves coriander, chopped

RAITA

  • 200ml natural yogurt
  • a handful of leaves mint
  • 1 clove garlic, crushed

Method

  • STEP 1

    To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder and 1 tsp of salt. Knead briefly to bring together as a dough. Leave in a covered bowl for 30 minutes.

  • STEP 2

    Put all the kofta ingredients in a food processor, season well, and pulse until combined. Form into 20 small patties and chill for 20 minutes.

  • STEP 3

    Mix together the chutney ingredients well, season, cover and leave at room temperature. Whizz the raita ingredients in a small processor then season.

  • STEP 4

    To cook the flatbreads, divide the dough into 4 and roll out to rounds of 21-22cm on a lightly floured worksurface. Heat a heavy non-stick frying pan to medium-high. Lightly brush a flatbread with oil, put in the pan and cook for 2-3 minutes on each side or until it starts to puff and turns a dark golden colour. Brush with butter and sprinkle with poppy seeds. Keep warm wrapped in foil in a low oven while you cook the rest.

  • STEP 5

    To cook the koftas, add a little oil to a non-stick frying pan and fry the patties for 3-4 minutes each side, in batches, until cooked through.

  • STEP 6

    To assemble, divide the koftas between the flatbreads, spoon on some chutney and raita, and add a few extra herbs, if you like.

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