Indian fish kofta sandwich

Name: Indian fish kofta sandwich
Total time: 1 h 15 min
Yield: serves 4
Ingredients: natural yogurt 300g; self-raising flour 350g, plus extra for rolling; baking powder 1 tsp; groundnut oil for brushing and frying; salted butter 25g, melted; black poppy seeds 2 tsp; garlic 2 cloves, crushed; ginger finely grated to make 1 tbsp; fresh breadcrumbs 50g; coriander a handful of leaves, chopped; ground cumin 1 tsp; ground turmeric 1 tsp; ground coriander 1 tsp; skinless cod loin 500g, chopped into small pieces; mango ½ ripe, finely diced; coconut 50g chunk, grated; red onion ½ small, finely diced; green chilli ½, finely chopped; lime 1, juiced; coriander a handful of leaves, chopped; natural yogurt 200ml; mint a handful of leaves; garlic 1 clove, crushed

1 hour 15 minutes + proving + chilling
serves 4
Easy

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

April 27, 2018 at 12:02 pm

Ingredients

FLATBREADS

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

KOFTA

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

MANGO AND COCONUT CHUTNEY

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

RAITA

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