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.