Fish kofta

It is always nice to come back to my 3-back-to-back series. It has always received a lovely response from all of you, and it keeps me motivated to choose the themes based on the ongoing season as well, Alhamdulillah… 🙂 After all, the major motivation for us bloggers is definitely our enthusiastic readers who […]

This recipe is a great alternative to lamb koftas. Using fresh fish, our Fish Koftas are perfect for mezze platters and grazing platters.

For those who love fish, this is a lovely and easy way to prepare it as a snack or appetiser

This is from the book Falastin by Sami Tamimi and Tara Wigley part of the Ottolenghi family ... so no surprises there...

I am lured by the sweet and sour flavour combinations and the visual orgy of multiple colourful dishes at traditional Persian feasts. But honestly, when it comes to recreating the dishes of my dreams in my own kitchen I am often daunted by the intricacy of the recipes and a myriad of items that I never seem to have on hand.

Cooking fried kofta / balls in a rich gravy is an old school Bengali delicacy. I guess everybody loves to eat fried balls made with paneer, vegetables, chicken, fish, mutton etc, but after soaking them in a flavouful gravy they become scrumptious. I had some fish fillets in my fridge and couldn't find any better idea than this to use them. Process of making 'Kofta Curry' is tricky and little bit of time consuming, but trust me, the combo of those gravy soaked dumplings with some steamed rice…

Recipe video above. These fish koftas are like your favourite Middle Eastern lamb koftas - except made with fish. Adore the spicing! Serve with Jewelled rice pilaf for a stunning platter of food.Makes 10 to 12 koftas, serves 4 to 5.

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…

Jump to Recipe Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful It's the 26th day of Ramadan! Can you believe the month is nearly at an end? I'm going to be honest here and tell you guys that the past couple of fasts have been the hardest ones for me so far. The hot weather that we've been having along with the fasts getting longer, has made the past week really difficult to get through. My way to get through? Lots of rest whenever I'm free…

Make Asian street food at home easily with these Thai Fish Cakes. Full of robust Asian flavors with a tender, salty, and spicy interior and a crisp and crunchy exterior, these little patties will even satisfy your pickiest eater.