Indian Fish Kofta Sandwich October 29, 2018
Have a go at this delicious Indian fish sandwich with creamy raita and punchy chutney it is sure to be full of flavour. Check out the original recipe here.
- 300g natural yogurt
- 350g self-raising flour
- 1 tsp baking powder
- 25g salted butter melted
- 2 tsp black poppy seeds
- groundnut oil for brushing and frying
- 2 cloves crushed garlic
- 1 tbsp finely grated ginger
- 50g fresh breadcrumbs
- handful of chopped coriander leaves
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 500g skinless firm fresh fish, chopped into small pieces, gurnard or trevally would be perfect
MANGO AND COCONUT CHUTNEY
- ½ ripe mango finely diced
- 50g coconut grated
- ½ small red onion, finely diced
- ½ green chilli, finely chopped
- 1lime, juiced
- handful of coriander leaves, chopped
- 200ml natural yogurt
- handful of mint leaves
- 1 clove garlic, crushed
- 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.
- 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.
- Mix together the chutney ingredients well, season, cover and leave at room temperature. Whizz the raita ingredients in a small processor then season.
- When cooking the flatbreads, divide the dough into 4 and roll out to rounds of 21-22cm on a lightly floured work surface. 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.
- 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.
- Divide the koftas between the flat breads, spoon on some chutney and raita, and add a few extra herbs, if you like and enjoy.