Best 2 Fish Koftas In Tomato And Cardamom Sauce Recipes

Are you looking for a flavorful and satisfying dish that combines the goodness of fish with a tantalizing sauce? Look no further than the delectable fish koftas in tomato and cardamom sauce. This dish is a symphony of flavors and textures, where succulent fish koftas are enveloped in a rich and tangy sauce that is infused with the aromatic warmth of cardamom. The result is a culinary masterpiece that is perfect for any occasion, be it a casual family dinner or an elegant party spread.

Check out the recipes below so you can choose the best recipe for yourself!

FISH KOFTAS IN TOMATO AND CARDAMOM SAUCE

Fish Koftas in Tomato and Cardamom Sauce image

On first inspection, this dish looks like herb-flecked meatballs in tomato sauce, but the sauce is spiced, tangy and aromatic, and the meatballs are, well, fish balls, made of a combination of mackerel and sardines. We use tinned sardines here, for ease, but you can obviously substitute with fresh sardines, scaled and boned. You'll also want to pay attention to the total weight or volume of the mackerel: Some types are larger than others. All work here, but you may not need to buy as many fillets. Serve with some couscous or rice and a spoonful of yogurt, if you like.

Provided by Yotam Ottolenghi

Categories dinner, meatballs, seafood, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1/3 cup/75 milliliters olive oil
8 garlic cloves, finely chopped
3 green chile peppers, such as serrano, finely sliced (and seeded if you don't like heat)
Salt
2 large celery stalks, trimmed and finely chopped
1 banana shallot (or a large regular shallot), finely chopped
1 pound/500 grams ripe vine tomatoes (4 to 5 medium), blitzed in a food processor for 1 minute (or use 2 cups canned tomato purée)
3 tablespoons tomato paste
2 teaspoons granulated or caster sugar
1 1/2 teaspoons ground cumin
1 teaspoon lime zest, plus 1 tablespoon lime juice (from 1 lime)
8 cardamom pods, crushed in a mortar and pestle, skins discarded (or use a scant 1/2 teaspoon ground cardamom)
3/4 cup plus 2 tablespoons/200 milliliters dry white wine
2 tablespoons/5 grams finely chopped cilantro or coriander leaves, for serving
2 tablespoons/5 grams finely chopped dill, for serving
4 mackerel fillets (from 2 roughly 1-pound/500-gram fish), skin and pin bones removed, flesh roughly chopped into 3/4-inch/2-centimeter pieces (for about 12 ounces/320 grams of chopped fish)
About 5 ounces/150 grams drained tinned sardines in olive oil, roughly chopped
1 heaping tablespoon/10 grams pistachios, roughly chopped
1/2 cup/10 grams loosely packed roughly chopped fresh dill
1 loosely packed cup/15 grams roughly chopped fresh cilantro leaves (coriander leaves)
1 tablespoon finely grated zest (from 2 limes); cut the zested limes into wedges or juice them, for serving
1 green chile pepper (such as serrano), finely chopped
1 egg, beaten
5 tablespoons/70 grams potato flour, divided
3 tablespoons/50 milliliters vegetable oil

Steps:

Start with the sauce: In a large sauté pan (choose one that has a lid), heat olive oil, garlic, half the sliced chile pepper and a good pinch of salt over medium-low heat. Gently fry for 6 minutes, stirring frequently, until garlic is soft and golden. Remove 2 tablespoons of the oil (with some of the chile and garlic) and set aside.
Add celery, shallot and 1 1/2 teaspoons salt to the same pan and continue to cook for 8 minutes, stirring often, until soft and translucent. Increase the heat to medium, add the tomatoes, tomato paste, sugar, cumin, lime zest and juice and the cardamom and continue to cook for another 5 minutes, stirring occasionally. Add the wine, 1 1/2 cups/350 milliliters water and 1/4 teaspoon salt and bring to a gentle simmer. Cook for 20 minutes, turning the heat down if the sauce bubbles too much, and stirring once in a while.
While the sauce is simmering, make the fish koftas: Add fish, pistachios, herbs, lime zest, chile and egg to a bowl with 3 tablespoons potato flour and 1/8 teaspoon salt and mix together well. Grease your hands with a little oil and roll the mix into approximately 12 golf-sized balls (about 1 1/2 to 1 3/4 ounces/45 to 50 grams each), applying pressure to compact them as you go. Add the remaining 2 tablespoons/25 grams flour to a plate and roll each ball in the flour so they are coated.
Heat vegetable oil in a large, nonstick saucepan over medium-high heat. Once hot, add the fish balls and cook for about 5 minutes, turning throughout until all sides are golden-brown and crisp. (Remove the sauce from the heat and set aside if it finishes before you finish the koftas.)
After the sauce has been cooking for 20 minutes, transfer the balls into the sauce, drizzling over some of the frying oil (or return the sauce to medium heat). Cover the pan with the lid and cook for 4 minutes, until hot.
Remove the lid and scatter the herbs and the remaining fresh chile over the top, then drizzle with the reserved garlic and chile oil. Serve hot, with lime juice added to taste, or with lime wedges alongside.

BAKED KOFTA BALLS IN TOMATO SAUCE

Baked Kofta Balls in Tomato Sauce image

This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.

Provided by Chef Joey Z.

Categories Grains

Time 45m

Yield 24 balls, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cauliflower (grated)
2 cups cabbage (grated)
1 1/2 cups spelt flour
1 teaspoon salt
1/2 teaspoon hing
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1 pinch cayenne
2 tablespoons olive oil
1 (25 1/2 ounce) jar pasta sauce

Steps:

Preheat your oven to 400'F.
Coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. If you want to use more then do, these balls will stick to the bottom.
Grate the cauliflower and cabbage. I used my food processor and it saved a lot of time.
Put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. Mix until well combined.
Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
Roll into 1 inch balls. I found squeezing them back and forth in my hands worked well.
Place the Kofta balls in the oiled casserole dish.
Drizzle a little more olive oil over each Kofta ball.
Bake in the oven for 20 minutes. The Kofta should be a nice golden colour when you remove them.
Let them cool for a few minutes. If they stick gently slide a spatula under each ball to remove.
Put the Kofta balls in another dish.
Spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.
Pour the rest of the sauce on top. I added a little water to the jar to get the rest of the sauce out. Let them sit for about one hour. The Kofta balls will absorb the sauce very well.
You can reheat the Kofta balls in the microwave or in the oven.
Bon Apetit!

Nutrition Facts : Calories 175.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 2.7, Sodium 963.1, Carbohydrate 22.3, Fiber 5, Sugar 13.5, Protein 3.5

Tips:

For the best flavor, use fresh fish fillets. If using frozen fish, thaw it completely before cooking.
To make sure the koftas are cooked through, fry them until they are golden brown on all sides.
The tomato and cardamom sauce is a great way to add flavor to the koftas. If you don't have any cardamom on hand, you can substitute ground cumin or coriander.
Serve the koftas with rice, naan, or your favorite side dish.

Conclusion:

Fish koftas in tomato and cardamom sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The koftas are made with fresh fish fillets, which are seasoned with spices and then fried until golden brown. The tomato and cardamom sauce is a flavorful and aromatic sauce that pairs perfectly with the koftas. This dish is sure to be a hit with your family and friends.