Fish Kofta in Tomato Sauce

I spent the last 10 days in Kannur where mum and I got to have some quality time together. We had 1 fight, 0 sulking, 1 supermarket trip and 1 sunset-watching (tea in hand, obviously). We spent a couple of afternoons in the kitchen trying out new recipes, and it really felt like the old days. One of the recipes we cooked together is this fish kofta recipe that comes from the blog The Mediterranean Dish. I’m on a mission to eat more fish this year, and generally eAt mOrE pRoTeiN, and this recipe ticks both boxes.

It looks like it’s a bit of work, but it comes together quite quickly. And I imagine, rolling out the koftas could be a relaxing activity. I wouldn’t know because I was taking pictures while mum rolled them out :p

Anyway, here’s the recipe, barely adapted from The Mediterranean Dish.

Recipe: Fish Kofta in Tomato Sauce

Original recipe: The Mediterranean Dish

Ingredients

For the tomato sauce
7 cloves garlic 
3-4 green chillies, slit (to taste)
1/2 kg tomatoes, chopped finely and blitzed to a chunky texture
1 tsp cumin seed, powdered
1 tsp coriander powder
1 tsp red chilli powder 
1 tbsp tomato paste
2 tbsp harissa paste 
3 tbsp olive oil
Small handful chopped coriander leaves

For the fish koftas
1 small onion, finely chopped
500 g boneless white, fleshy fish (we used hamour)
1/2 inch piece of ginger, sliced
A small handful coriander leaves
1 egg
1/2 cup breadcrumbs 
1 tsp (or to taste) red chilli flakes 

Method
Heat the oil, and add the garlic and saute for a minute. Add the green chillies and the tomatoes. Bring to a boil, and add the coriander, cumin powder, red chilli powder, tomato paste, salt and harissa. Let it simmer, covered, on a low flame for 10 minutes, or until it reaches a thick sauce consistency. 
Blitz all the ingredients for the fish koftas together until it forms a cohesive mixture. 
Shape it into small balls, rolling them in your palms. 
Add the koftas to the simmering tomato sauce and let cook for 5 minutes, making sure you turn the koftas halfway. 
Add the chopped coriander and serve hot with pita or milk bread.