Fish koftas in Chilli and tomato sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. First, make the sauce. Put the ancho chillies into a small bowl and cover with plenty of boiling water. Leave to soften for 20 minutes, then drain, discarding the liquid. Roughly chop the chillies, then put them into a food processor along with two-thirds of the caraway and cumin, all the garlic, the onion and 2 tablespoons of oil, and blitz to a coarse paste.

Step 2

2. Heat the remaining

Step 3

2 tablespoons of oil in a large sauté pan on a medium-high heat. Add the ancho paste, green chilli and tomato paste and cook for 7 minutes, stirring often, until softened and fragrant.

Step 4

Add the grated tomatoes, stock, 200ml of water, the sugar, half the coriander, 1¼ teaspoons of salt and a good grind of pepper and bring to the boil. Lower the heat to medium and simmer for 15 minutes. Keep warm on a low heat until needed.

Step 5

3. Meanwhile, make the koftas.

Step 6

Finely chop the fish into ½-1cm pieces. Put them into a large bowl along with the spring onions, dill, chilli, lemon zest, egg, panko breadcrumbs, the remaining coriander, the remaining caraway and cumin, 1 teaspoon of salt and a good grind of pepper and mix well to combine. Form into 12 round fish cakes, roughly

Step 7

6-7cm in diameter and about

Step 8

55g in weight. Make sure to press and compact them well, so they stay together when frying.

Step 9

4. Heat 1½ tablespoons of oil in a large frying pan on a medium-high heat. Add half the koftas and fry for 2½ minutes per side, until golden. Transfer to a plate, then repeat with the remaining oil and koftas.

Step 10

5. Bring the sauce to a simmer on a medium-high heat. Add the koftas, then turn the heat to medium-low and cook for 10 minutes, to cook through.

Step 11

Leave to sit for about 5 minutes, then top with the extra dill leaves and serve directly from the pan.