"Moroccan salmon fish balls spiced with ginger, cumin & ground coriander in tomato, harissa sauce with beans"
Moroccan Salmon Balls In Tomato And Beans
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Recipe Intro From aichabouhlou
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Serves 4
Ingredients
1 1/4 lb. salmon fillets without skin and bones
1 medium potato, grated
1 egg
4 tablespoons parsley, finely chopped
4 cloves garlic, minced
2 tsp cumin
1 tsp ground coriander
½ teaspoon ground ginger
½ teaspoon cayenne pepper
¼ tsp Harissa or chili flakes
salt
pepper
3 tablespoons tomato paste
1 teaspoon sugar
1 (15-oz.) can diced tomatoes
About 2 cups water
2 (15-oz.) cans pre-cooked brown beans
Directions:
Cut the fish into strips and add to the food processor along with the grated potato, 1 egg, 2 tablespoons parsley, 2 cloves garlic, 1 teaspoon cumin, ½ teaspoon ground coriander ¼ teaspoon ground ginger and 2 teaspoons salt. Run everything until smooth and fine farce. Make fish balls and set aside.
Heat oil in pan and fry the rest of the garlic. Add the tomato paste and cook for one to two minutes while stirring. Add the chopped tomatoes with juice, sugar, 1 teaspoon cumin, 1/2 teaspoon coriander, ¼ teaspoon ground ginger, cayenne, chili flakes, salt and pepper. Pour in water and bring to a boil. Add fish bowls in the sauce. Reduce heat and cook dumplings in sauce on medium heat for about 20 minutes. Season with salt and pepper and add the pre-cooked beans and the rest of the parsley. Serve with rice and salad.