Salmon Kofta Bhuna
Great Curry Recipes recipe - Indian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- FOR THE KOFTA
- 500 g (1lb 2 oz) salmon fillet
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 3 tbsp finely chopped coriander (cilantro)
- 2 spring onions (scallions), thinly sliced
- 1/2 tsp salt, or to taste Oil, for shallow frying
- FOR THE SAUCE
- 2 tbsp rapeseed oil
- 2 onions, finely chopped
- 1/2 each green pepper and red
- pepper, diced into small
- pieces
- 3 garlic cloves, finely chopped 3 spring onions (scallions),
- roughly chopped
- 2 green chillies, finely chopped 3 tbsp finely chopped coriander (cilantro)
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp mixed powder
- 20 cherry tomatoes, cut in half Salt
- Lemon or lime wedges, to serve
Instructions
- 1
In a food processor, blitz the salmon until you have a thick paste. Add the rest of the kofta ingredients, except the oil, and mix well. Set aside.
- 2
To make the sauce, heat the rapeseed oil in a large pan over medium–high heat. When visibly hot, stir in the chopped onions and diced peppers and fry until the onion is soft and translucent.
- 3
Stir in the garlic, spring onions (scallions), chillies, coriander (cilantro) and the ground spices and stir it all up well.
- 4
Add just enough water to cover and simmer until the water is almost evaporated.
- 5
Meanwhile, form the fish paste into about 12 small, flat koftas. In a large frying pan, pour in oil to the depth of about 2.5cm (1in) and heat it over medium–high heat.
- 6
When hot, add the koftas and fry for about 2 minutes on one side. Flip over and fry for another 2 minutes or until cooked through.
- 7
Place the tomatoes and koftas on top of the simmering sauce for a couple of minutes untilthe tomatoes are warmed through. Season with salt to taste.
- 8
To serve, divide the sauce mixture equally between four warmed plates. Place three koftas on each and serve with wedges of lemon or lime.