Notes: 1. This recipe is taken from the book "Fresh India" by Meera Sodha. 2. If you don't have any passata, chop 450 kg good quality ripe tomatoes and add to the onions with a couple of tablespoons of water and a couple of teaspoons of tomato paste/puree. You can blitz this in a food processor if you like a finer sauce. Reduce the hot water added to the pan at the end by a similar amount. 3. I used 2 teaspoons of soft light brown sugar instead of honey. 4. The chilli makes this quite a pungent dish. If you don't like a lot of chilli, add a milder chilli powder to both the kofta and the sauce, or reduce the amount added to the sauce. 5. Although the kofta are crispy on the outside, they are still soft on the inside and soften up when they are left to go cold. I left the kofta in the residual heat in the oven while I prepared the accompaniments to keep them crispy. 6. I made myself a couple of chapattis too and served up 5 kofta. It was rather filling! Four kofta would have been adequa
Modified for Instant Pot. Airfry squash 200 deg c 15 min, put bacon ontop 13min. Put aside. Saute shallots etc in butter, mix in rice.Deglaze using dry sherry (no wine). Add stock (tomato stock/1/2 fish stock cube. Pressure Cook 5 min, npr. Mix in parsley/lemon/asparagus/peas. Add squash/bacon with hake on top . AIRFRY 180 180 deg C till fish cooked. Serve with parmesan.
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