Salmon Kofta Dopeyaja. Meanwhile marinate the salmon with all the ingredients mentioned in the list and set aside. Keep a check) Serve immediately as it has the fresh smoky flavours. Prep time for this dish is about an hour from start to finish; so one way to get around the time factor is to prepare the salmon beforehand and then just put the massala together on the day you want to serve it. If you're in a rush, this is probably the way to go. Add green chili, garlic and cook for a minute.

Add onions and capsicum and cook for some time. Add salt and cook till capsicum turns soft. In a bowl mix together the potatoes with the salmon, spring onions, dill and Patak's Korma Spice Paste. You can have Salmon Kofta Dopeyaja using 22 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Salmon Kofta Dopeyaja

It's 1 of salmon fillet.
Prepare 1 of potato.
Prepare 1 of large onion.
It's 8-10 of green chilies.
Prepare 1 inch of ginger.
You need 6-7 cloves of garlic.
It's as needed of Coriander leaves.
You need 5 spoons of All purpose flour.
Prepare 2 of small tomatoes.
You need 1/2 tbsp of Turmeric powder.
It's 1/2 tbsp of Red chilli powder.
You need 1 tbsp of Cumin powder.
Prepare 2 of bay leaves.
Prepare 1 of dry red chilli.
Prepare 4-5 piece of cardamoms.
It's 4-5 piece of cloves.
Prepare 1 inch of cinnamon stick.
It's 1/3 tbsp of Garam masala powder.
Prepare to taste of Salt.
You need 4-5 tbsp of Oil.
It's to taste of Water.
Prepare 1/2 tbsp of roasted cumin powder (optional).

Zest half the lemon and add to the mixture. Sprinkle the flour over a clean surface, and roll each kofta in flour. Soak tamarind in ½ cup water and strain, reserving the water. Fish Kofta Curry is worth every minute you spend making it.

Salmon Kofta Dopeyaja instructions

For kofta chopped 1/4th onion finely. Also chopped 4 green chilies, 1/3rd ginger and coriander leaves finely..
Peel the skin of the potato and boil it with water..
Boil the salmon fish with salt and turmeric powder. Dry all water..
Mash boiled salmon and potato well and add chopped onion, green chilli, ginger, roasted cumin powder, coriander leaves and salt. Mash them very well..
Now add 1tbsp oil and mix them. Add all purpose flour and mash them very well. Make small balls from the dough..
Boil water with salt in the kadai and when the water comes to boil add all the koftas one by one. Boil upto 7-10 minutes. When they are boiled properly then will float..
Take out all the koftas and keep them aside. Kofta is ready..
For curry chopped 3/4th onion finely and 1/4th in large shape from rest of the onion. Chopped the tomatoes..
Make a paste of rest of the ginger, 4 green chilies and 4-5 cloves garlic..
Heat rest of the oil in the kadai and add bay leaves and all whole spices. Also add rest of the garlic cloves..
Add chopped onion and saute well. Add pinch of salt not to burn..
When the onion comes to golden brown add ginger-garlic-chilli paste and saute well..
Add a paste of turmeric powder, red chilli powder, cumin powder and salt and cook them until oil separates..
Now add normal/warm water as required. The gravy thickness depends on water..
When gravy starts to boil add a the kofta one by one very gently and also add the laged shaped onions..
Boil and mix them carefully. Taste the salt..
When you get your desire gravy consistency add garam masala powder and rest of the green chilies and mix them. The salmon kofta dopeyaja is ready. Serve it with steamed rice..

Put the fish in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add the onion, garlic, ginger, coriander leaves, garam masala, chilli powder and egg, and process or pound until well combined. You can serve the kofta on the skewers or take them off the skewers and arrange sections of the kofta on a plate. You and your guests can make pita sandwiches with these elements for an informal meal. KOFTA is a family of meatball or meatloaf dishes in the Middle Eastern.