My salmon kofta curry is incredibly tender, perfectly moist, and super delicious. It is easy to make and spices up your gastronomy on a leisurely weekend. It can be served with Pakistani-style ‘naan’ bread or rice. Here is the recipe for everyone to enjoy.
Ingredients:
Preparing salmon meatballs:
- 1-pound center-cut salmon fillet (remove skin and pin bones)
- ½ cup fresh cilantro with stems, finely chopped
- ½ cup spring onion, finely chopped
- 2-3 fresh green chilies, small size
- 1 teaspoon garlic and ginger paste
- 1 teaspoon ‘baharat’ (or all-spice powder)
- 1 tablespoon poppy seed powder
- 1 egg
- ½ cup bread crumbs
- 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 1 teaspoon crushed red chili flakes; combine and roast on low flame, then grind into a fine powder)
- Cooking oil (for deep-frying meatballs)
- Salt according to taste
Gravy:
- 1 can (15 ounce) tomato sauce
- 2 tablespoons red onions, finely chopped
- ½ teaspoon caraway seeds
- 2 bay leaves
- 1 teaspoon garlic and ginger paste
- 1 black cardamom
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon all-spice powder
- 2 tablespoons oil
- Salt according to taste
Garnishing:
- 1 tablespoon cilantro, finely chopped
- 3-4 green chili, small size, chopped
Method:
Preparing salmon meatballs:
In a food processor, add all the above mentioned ingredients (needed for salmon meatball preparation) and give it a quick blitz. Then combine the salmon mixture with the egg and bread crumbs. Allow the mixture to marinate, then cover and set aside for an hour in the refrigerator.