Name: Salmon Kofta Dopeyaja recipe by পায়েল সাহা at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 salmon fillet; 1 potato; 1 large onion; 8-10 green chilies; 1 inch ginger; 6-7 cloves garlic; Coriander leaves as required; 5 spoons All purpose flour; 2 small tomatoes; 1/2 tbsp Tumeric powder; 1/2 tbsp red chili powder; 1 tbsp cumin powder; 2 Bay Leaves; 1 dry red chili; 4-5 piece cardamoms; 4-5 piece cloves; 1 inch cinnamon stick; 1/3 tbsp Garam masala powder; Salt as required; 4-5 tbsp oil; 1/2 tbsp Roasted Cumin Powder; Water as required

Ingredients Serving: 4

1 salmon fillet
1 potato
1 large onion
8-10 green chilies
1 inch ginger
6-7 cloves garlic
Coriander leaves as required
5 spoons All purpose flour
2 small tomatoes
1/2 tbsp Tumeric powder
1/2 tbsp red chili powder
1 tbsp cumin powder
2 Bay Leaves
1 dry red chili
4-5 piece cardamoms
4-5 piece cloves
1 inch cinnamon stick
1/3 tbsp Garam masala powder
Salt as required
4-5 tbsp oil
1/2 tbsp Roasted Cumin Powder
Water as required

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 chili, ginger, coriander leaves, roasted cumin powder 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-chili paste and saute well.
Add a paste of turmeric powder, red chili 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.

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