Love this dish. Such a tasty dish lifting the delicate flavour of salmon then combining it a beautiful spice mix will give you a dish you with thoroughly enjoy.

Two parts to this dish. The Kofta and the sauce.

For the Kofta – 500g of salmon fillet, 1 tsp of curry powder, 1/2 ground turmeric, 1 tsp chilli powder, 3 tbsp finely chopped coriander, 2 spring onions, 1/2 tsp of salt and oil for shallow frying.

In a food processor blitz the salmon. Add all the remaining ingredients apart from the oil and blitz.

Roll the salmon mix into little balls.

Heat the oil, place the little balls in and gently fry to seal the mixture. cook for 2/3 minutes each side moving around the oil.

The salmon will crust on the outside. You want this to happen as when it’s placed in the sauce.

For the sauce – 2 tbsp rapeseed oil, 2 onions diced, 1/2 red & 1/2 green pepper diced, 3 garlic cloves diced, 3 spring onions chopped, 2 green chillies diced, 3 tbsp chopped coriander, 1 tsp ground turmeric, 1 tsp chilli powder, 1 tbsp curry powder, 20 cherry tomatoes halved, salt and serve with lemons.

Heat the oil, when hot, fry off the onion, peppers, until the onions are soft.

Stir in the garlic, spring onions, chillies, coriander and ground spices and stir well.

Mix and stir well. Add just enough water to cover the mix, cook until it’s almost evaporated.

As this cooks down, as the tomatoes and pre-made Kofta’s to sit on top of the of the sauce and warm through until the tomatoes are cooked.

This was then served with shop bought nann breads and the lemon.

A very filling and tasty dish. Again, this can be an economical dish depending on where you purchase the salmon from. Fantastic plate of food.