Batch cook fish kofta curry
Serves: 6
Prep time: 1 hr 10 minsTotal time: 
Recipe photograph by Andrew Burton
Batch cook fish kofta curry
Koftas are similar to meatballs and are typically found in Indian and Middle Eastern cuisines. These fish koftas are nestled in a fragrantly spiced tomato sauce and are best served over fluffy basmati rice, or with naan for dipping
Serves: 6
Prep time: 1 hr 10 minsTotal time: 
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Nutritional information (per serving)
Calories
317Kcal
Fat
13gr
Saturates
2gr
Carbs
20gr
Sugars
11gr
Fibre
3gr
Protein
29gr
Salt
2.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 750g skinless cod or haddock fillets
- 6 spring onions, finely chopped
- 2 garlic cloves, crushed
- ½ x 30g pack coriander, leaves chopped
- zest of 1 lime
- 1 large egg, beaten
- 75g panko breadcrumbs
- 1 tsp ground cumin
- 1½ tsp fine sea salt
- 2 tbsp vegetable oil, to fry
For the sauce
- 1½ tbsp vegetable oil
- 2 onions, sliced
- 4 garlic cloves, crushed
- 25g root ginger, finely chopped
- 5 cardamom pods, seeds crushed
- 1 tbsp garam masala
- ½ tbsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp chilli powder
- 2 x 400g tins chopped tomatoes
- 550ml fish or vegetable stock (made using 1 stock pot or cube)
- 1 tbsp mango chutney
To serve
- toasted flaked almonds
- small handful coriander leaves
Step by step
Get ahead
Keep in the fridge for up to two days, or freeze. Defrost and reheat gently with a splash of water.
- For the koftas, pat dry and finely dice the fish into ½-1cm pieces and put in a large bowl with the spring onions, garlic, coriander, lime zest, egg, breadcrumbs, cumin and salt. Mix with your hands to combine, then form into 18 round fishcakes, roughly 50g each. Press and compact them as you shape so that they stay together when frying. Put on a lined baking tray and chill for at least 30 minutes, until ready to cook.
- Meanwhile for the sauce, heat the oil in a large shallow pan and cook the onions with a pinch of salt over a medium heat for 10-12 minutes until softened and golden brown. Add the garlic, ginger and all of the spices and cook for 2 minutes, stirring. Stir in the tinned tomatoes and the stock; bring to the boil, reduce to a simmer and cook gently, uncovered, for 25 minutes or until rich and slightly thickened.
- Meanwhile, add 2 tablespoons of oil to a large frying pan on a medium-high heat. Brown the koftas in 2 batches, frying for 8-10 minutes and turning halfway, until deeply golden on both sides. Transfer to a plate as you go.
- Stir the mango chutney into the sauce and adjust the seasoning to taste. Lower in the fried koftas and gently simmer for 10 minutes, or until cooked through.
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To serve, scatter over the flaked almonds and coriander.
TipUse dried gluten-free breadcrumbs and check your stock is gluten-free, if required.
