Cod Kofta Flatbread
Bringing together Indian spices and cool coconut relish, this street-food inspired cod dish is bursting with gentle chilli heat and fresh fragrant herbs.
Servings 4 people
Calories 671kcal
Ingredients
- 4 cod fillets
- grated zest of a lemon
- 2 cm piece ginger, peeled and finely grated
- 2 cloves garlic, crushed
- 1 green chilli, finely chopped
- ½ tsp turmeric
- 1 tsp ground cumin
- ½ tsp cumin seeds
- 2 cardamom pods, seeds removed and crushed
- 30g breadcrumbs
- handful of dill, chopped
- handful of coriander leaves, chopped
- sea salt flakes & freshly ground black pepper
- rapeseed oil, for frying
Relish
- 50g desiccated coconut
- ½ small red onion, finely diced
- 1 green chilli, finely chopped
- juice of 1 lime
- small handful of coriander leaves, chopped
- small handful of mint leaves, chopped
- sea salt flakes & freshly ground black pepper
- pinch of caster sugar
Instructions
- Roughly chop the fish into small pieces and put into a food processor with all the other kofta ingredients. Season well and pulse until combined. Mould into 20 small koftas and pop in the fridge to chill for half an hour.
- Meanwhile, in a small bowl, combine all the relish ingredients and leave to one side.
- Add a little oil to a frying pan and fry the koftas until cooked through – this will take about 3-4 minutes on each side.
- Serve immediately on the warmed flatbreads with the coconut relish.