Fish Kofte

Ingredients

• 300 g cod fillet
• 300 g salmon fillet
• 2 tsp grated lemon zest
• juice of one lemon
• 1 small fennel bulb (finely chopped)
• 2 tbsp finely chopped coriander leaves
• 5 green chilies (finely chopped)
• 4 spring onions (finely chopped)
• 2 tsp ground fennel seeds
• 2 tsp ground coriander seeds
• Salt
• 2 tsp crushed garlic cloves
• 2 tsp grated ginger
• 4 tsp coarsely crushed peppercorns
• 1 cucumber
• 450 ml yogurt
• 4 tbsp finely chopped dill sprigs
• 1 minced garlic clove
• 1 tbsp oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin
• A pinch of asafoetida
• 4 curry leaves

Instructions

1. 1.

   Cut cod into cubes and finely mince in an electric food processor. Mince salmon with a large knife. Combine both fish types with lemon zest, fennel, coriander, chilies, spring onions, ground fennel and coriander seeds, a touch of salt, 2 tbsp oil, garlic, ginger, 2 tsp crushed peppercorns and lime juice. Divide the mixture into 12 portions, shape each into a long, droplet‑shaped patty, and skewer onto wooden sticks.

2. 2.

   For the raita, peel the cucumber, halve it lengthwise, remove seeds, and grate coarsely. Squeeze out excess moisture by hand. Mix with yogurt, dill, remaining black pepper, and garlic. Briefly toast mustard and cumin in a pan, then stir into the raita with asafoetida.

3. 3.

   Grill the fish skewers over high heat until golden brown on all sides or sear them in a large skillet with little oil until browned all around. Serve the fish skewers with cucumber raita and basmati rice.