Pink Fishballs In Spicy Lentil Gravy
This scrumptious seafood dish combines tender salmon fishballs with a rich and aromatic korma curry sauce, creating a mouthwatering medley of flavors that is sure to delight your taste buds. The crispy outer layer of the fishballs gives way to a moist and flavorful interior, perfectly complemented by the creamy curry sauce infused with a blend of spices and vegetables. This recipe is a true crowd-pleaser and makes for a delightful meal that is both satisfying and delicious.
— Constant Cookbook
Ingredients
- 2 medium slices white bread
- 450g salmon fillets , cut into rough chucks
- 1 egg white
- 1 tbsp olive oil
- 2 tbsp korma curry paste
- 1 small onion , finely chopped
- 2 red peppers , finely chopped
- 500g carton tomato passata
- 50g red lentils
Instructions
- In a food processor, whizz the bread to fine crumbs. Set aside, then whizz the salmon. Add the crumbs and egg white, then pulse to combine. Season. Divide into 12 balls and chill for 30 mins. Can be frozen at this stage for up to 1 month.
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan. Add the fishballs and fry for 1-2 mins until lightly browned. Transfer to a baking tray, bake for 15 mins until golden.
- Wipe the pan, add korma paste and onion, and cook for 5 mins, stirring regularly. Add peppers and cook for 2 mins. Add passata and lentils, bring to the boil, then simmer for 20 mins. Coat fishballs in the gravy and serve.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 384 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 10.4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.28 milligram of sodium
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