Fish koftas in ancho chilli and tomato sauce from Ottolenghi Test Kitchen: Shelf Love (page 149) by Yotam Ottolenghi and Noor Murad

  • spring onions
  • caraway seeds
  • coriander leaves
  • dill
  • garlic
  • onions
  • tomato paste
  • eggs
  • vegetable stock
  • cumin seeds
  • panko breadcrumbs
  • serrano chillies
  • firm white fish fillets
  • dried ancho chillies
  • lemon zest
  • plum tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on April 27, 2022

    These were tasty, but probably not worth the effort, to us. They took a while to make and didn’t wow. We also had to blitz the fish in the food processor, and the finished cakes were still very delicate. ETA: leftovers definitely were not as good. Eat day-of.

  • cultus.girl on February 05, 2022

    We all loved these Koftas. The sauce is spectacular with a smoky chilli flavour, slightly spicy. This will be on repeat!

  • saarwouters on October 17, 2021

    What a wonderful way to eat fish! The sauce was very flavourful, warm and a bit spicy. The koftas were light and fluffy. I used cod fillet. I tried to cut the fish into really small cubes. But in the end I thought my cubes were still a bit too big to hold the koftas together. So I gave the whole fish mixture a short whizz in the food processor. And I also chilled the koftas in the fridge for 30 minutes before frying them. I didn't have ancho chillies, so I used a chipotle pepper in adobo sauce. Will make again!

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