Pink fishballs in spicy lentil gravy

Pink fishballs in spicy lentil gravy

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(6 ratings)

Prep: 15 mins Cook: 25 mins


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

  • Can be frozen
  • Healthy

Nutrition: per serving

  • kcal384
  • fat18g
  • saturates3g
  • carbs27g
  • sugars10.4g
  • fibre3g
  • protein30g
  • salt1.28g
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  • 2 medium slices white bread
  • 450g salmon fillet, cut into rough chucks
  • 1 egg white
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the spicy gravy

  • 2 tbsp korma curry paste
  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 red peppers, finely chopped
  • 500g carton tomato passata
  • 50g red lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…


  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.

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Comments, questions and tips

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27th Jul, 2014
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!
1st Sep, 2008
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!
10th Aug, 2008
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
22nd Jul, 2008
Really enjoyed this and will definately be making it again, though next time will make the fish balls bite sized.
23rd May, 2008
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.
Bonnie Dedaur's picture
Bonnie Dedaur
4th Mar, 2018
When freezing, at what point of the recipe would you freeze?
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. You can freeze after step 1 or the completed recipe.
11th Jan, 2016
Do you eat this on its own or with a side like rice? Thanks!
goodfoodteam's picture
12th Feb, 2016
Thanks for getting in touch, these are great with rice or mash.
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