Pink fishballs in spicy lentil gravy

Pink fishballs in spicy lentil gravy

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

If your kids have a thing about 'fishy' food, try calling salmon 'pink fish' and try out these delicious fish balls

Nutrition and extra info

Additional info

  • Can be frozen
  • Healthy
Nutrition info

Nutrition per serving

kcalories
384
protein
30g
carbs
27g
fat
18g
saturates
3g
fibre
3g
sugar
10.4g
salt
1.28g
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Ingredients

  • 2 medium slices white bread
  • 450g salmon fillets, cut into rough chucks
  • 1 egg white
  • 1 tbsp olive oil

For the spicy gravy

  • 2 tbsp korma curry paste
  • 1 small onion, finely chopped
  • 2 red peppers, finely chopped
  • 500g carton tomato passata
  • 50g red lentils

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, February 2006

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Comments

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woodendcookery's picture

I really like this recipe but I think the name just puts people off especially if they wouldn't normally choose fish in the first place! I don't want to eat 'pink' fish or in 'gravy' the description isn't enticing at all!

usfoodlover's picture
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This is a staple on our weekly menu! My daughter loves it. The sauce is delicious and is of course full of protein. It is pretty cheap to make too!

nuffinbuttrouble's picture
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Really lovely. I had to add water to the sauce as it cooked because it went a bit dry. I will cook it covered in future. I would recommend a decent paste such as Pataks, i used Asda's own the first time i cooked this and it was a bit weedy and the over riding taste was passata. I didn't bake the fish balls in the oven, just fried them and then added the sauce to the pan and allowed to simmer for ten minutes

winenwhine's picture
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Really enjoyed this and will definately be making it again, though next time will make the fish balls bite sized.

quadnik's picture
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This is delicious. The fish balls have a lovely texture and lentils really add something to the sauce. I used red thai curry paste instead of korma paste - it woked really well and gave a hotter flavourful sauce.

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