Make our recipe for fish kofta, then check our our fish kebabs, lamb kofta and beef kofta.



  • 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


  • 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


  • 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


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


  • 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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