Friday night is fish night in this weeks #fridaycurryclub as we are going to make these spiced salmon and white fish kebabs and my Indian version of tomato ketchup with pickling spices.
You can pad out the mixture by adding potatoes so have a couple boiled and ready if you want to use them.
For a veggie option you can use boiled potatoes and broccoli.
You can have them as burgers in a brioche roll or with some salad and spiced wedges on the side.
Join me at 6.15GMT on Friday here: https://youtu.be/j27dCJ11U3o
This is what you need
150g salmon, skinned and boned
250g white fish, skinned and boned
½ tsp salt, or to taste
Juice 1 lemon
2 cloves garlic
3-4 tbsp mustard oil for frying
2 tbsp gram flour
4cm piece ginger, grated
2 green chillies, finely chopped
Handful of fresh coriander, finely chopped
1 tsp black peppercorns, cracked
½ tsp turmeric powder
Tomato chutney: halve these quantities to make about 500g of chutney.
3 tbsp vegetable oil
1 tsp kalonji seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
2 dried kashmiri red chillis
1 red chilli, chopped
200ml white vinegar
250g jaggery or brown sugar
1 kg tomatoes, quartered
1 tsp salt, or to taste
1 tsp chilli powder, optional