Orange Marmalade From Spain
Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down
INGREDIENT :
- 300g natural yogurt
- 350g self-raising flour, plus extra for rolling
- 1 tsp baking powder
- for brushing and frying groundnut oil
- 25g salted butter, melted
- 2 tsp black poppy seeds
- 2 cloves garlic, crushed
- finely grated to make 1 tbsp ginger
- 50g fresh breadcrumbs
- a handful of leaves coriander, chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 500g skinless cod loin, chopped into small pieces
- ½ ripe mango, finely diced
- 50g chunk coconut, grated
- ½ small red onion, finely diced
- ½ green chilli, finely chopped
- 1 lime, juiced
- a handful of leaves coriander, chopped
- 200ml natural yogurt
- a handful of leaves mint
- 1 clove garlic, crushed
RECIPE DIRECTION :
- To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder and 1 tsp of salt. Knead briefly to bring together as a dough. Leave in a covered bowl for 30 minutes.
- Put all the kofta ingredients in a food processor, season well, and pulse until combined. Form into 20 small patties and chill for 20 minutes.
- Mix together the chutney ingredients well, season, cover and leave at room temperature. Whizz the raita ingredients in a small processor then season.
- To cook the flatbreads, divide the dough into 4 and roll out to rounds of 21-22cm on a lightly floured worksurface. Heat a heavy non-stick frying pan to medium-high. Lightly brush a flatbread with oil, put in the pan and cook for 2-3 minutes on each side or until it starts to puff and turns a dark golden colour. Brush with butter and sprinkle with poppy seeds. Keep warm wrapped in foil in a low oven while you cook the rest.
- To cook the koftas, add a little oil to a non-stick frying pan and fry the patties for 3-4 minutes each side, in batches, until cooked through.
- To assemble, divide the koftas between the flatbreads, spoon on some chutney and raita, and add a few extra herbs, if you like.
