Fish Dumpling Curry
Fish Kofta Curry - serves up to 6
For the dumplings
- 500g of salmon
- 500g of boiled white potatoes, crushed
- 1 onion
- 4 green chillies
- 3 garlic cloves
- 10cm of peeled fresh ginger
- 1 lime, quartered
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 200g bread crumbs
- Vegetable oil
Peel, chop and boil the potatoes until they're crushable, then give them a good pasting but don’t mash them. Throw the onion, garlic, ginger, fennel and coriander seeds into a blender and blast them. Steam the salmon until it turns a dusky rose colour with the quartered lime, around 5 minutes. Flake the fish and combine with everything else including the breadcrumbs, working all the ingredients into each other and shape dumplings into the size of a walnut. Sautee the masala fish koftas in an inch of vegetable oil over a medium high heat, until they turn a deep golden brown colour, treat them gently in the pan ensuring they don’t crumble apart.
- 1 onion sliced
- 2 garlic cloves, chopped
- 1 tbs curry powder
- 1 tsp coriander powder
- 1 green chilli, chopped
- 2tbs olive or corn oil
- 250ml water
- 4 green cardamom pods
- 400g tinned tomatoes
- Squeeze of lemon
Mmaking Making Masala Fish Dumpling Curry
In a medium sized pot, fry the onions in the oil until translucent, add the garlic and fry for a couple of minutes. Pop in the curry and coriander powder, the chopped chilli and stir until all the ingredients are coated. Contribute 250ml of water, the cardamom pods and cook for a further 3-4 minutes, then tip the tin of tomatoes including the juice into the pot and stir, Cook for a further 10 minutes on a medium heat and using a wooden spoon break the chunks of tomatoes into smaller pieces. Squeeze a lemon into the gravy just before serving. The masala sauce should have thickened but avoid it drying up too much as it needs to be runny enough to cover the dumplings and soak the rice.
Serve with basmati rice cooked with petit pois, place the fish dumplings on top and spoon the masala sauce over it.
Resolving to balance my diet with more fish and veg, my eyes persuaded me to linger at the sight of a juicy glistening side of salmon. Approaching the counter I put my negotiating skills into sport mode, an Asian inheritance picked up by watching my grandmother shop at the local grocers, plucking grapes and performing a mock wince she’d barter the price down to her accepted level of purchase.
“Hi there, how much for the salmon side please?” His reply was met with a smile and a tiny shake of my head. “What can you do on the price? I mean it’s 4:30pm and it’s not sold.”
A little surprised at the question and visibly knocked off guard, he responds by punching some numbers into his scales. “Let’s see what we can do” he mutters and rounds the price off to a happy ten percent discount. All supermarket fresh counters have a margin they can discount to it’s simply a matter of asking.
Weeks later, frozen and forgotten (like most resolutions) I happened across the salmon after searching for the tub of Mackies ice cream. Nudging aside the petit pois I rescued it from its frozen burial ground and removed it from its plastic swaddling to thaw. It sat on the worktop, deep pink and hard like Madonna’s forearms. Twenty four hours later and a free Saturday afternoon I indulged in some kitchen alchemy.
Half a kilo of steamed salmon, crushed potatoes and a blend of larder ingredients, the mix delivered a battalion of tender walnut sized dumplings, flecked with checks of brilliant green. Crumbly, delicate and shooting off gentle rounds of chilli pellets but softened by the citrusy shells of coriander seeds. The fish koftas sat in perfect company with basmati rice scattered with petit pois and a simple tomato masala sauce. Gorgeous bowl food, this Indian fish kofta recipe is great devoured with friends or as a delightful solo indulgence.