Cod kofta flatbread recipe

Bringing together Indian spices and cool coconut relish, this street-food inspired cod dish is bursting with gentle chilli heat and fresh fragrant herbs.

  • For the fish kofta:
  • 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
  • A handful of dill, chopped
  • A handful of coriander leaves, chopped
  • Sea salt flakes & freshly ground black pepper
  • Rapeseed oil, for frying
  • For the relish:
  • 50g desiccated coconut
  • ½ small red onion, finely diced
  • 1 green chilli, finely chopped
  • Juice of 1 lime
  • A small handful of coriander leaves, chopped
  • A small handful of mint leaves, chopped
  • Sea salt flakes & freshly ground black pepper
  • A pinch of caster sugar
  1. 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.
  2. Meanwhile, in a small bowl, combine all the relish ingredients and leave to one side.
  3. 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.
  4. Serve immediately on the warmed flatbreads with the coconut relish.

Recipe courtesy of: www.loveseafood.co.uk