Summary

Ingredients

• 600 g salmon fillet (s)
• 1 egg white
• 3 teaspoon curry paste, red
• 1 tablespoon crème fraîche
• salt and pepper
• 250 g rice
• Vegetable broth
• 1 can coconut milk
• 3 tablespoon curry paste, red
• Mangochutney
• 0.5 ½ onion (s)
• 1 clove garlic
• Butter or oil for frying

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Instructions

1. Peel the salmon and cut into fine cubes. Put the salmon cubes with the egg white, 3 tablespoons of red curry paste and creme fraîche in a kitchen mixer and puree everything finely. Season to taste with salt and pepper.
2. Shape the mixture into meatballs (I use rings because of the look). Fry the meatballs in a little butter and / or oil in a pan over low heat for about 3 - 4 minutes on each side. Then take the meatballs out of the pan and wrap them in aluminum foil.
3. Sweat the onions and garlic in the pan. Then add another 3 tablespoons of red curry paste and also sweat briefly. Deglaze with coconut milk and bring to the boil. I then still add 3 - 4 tablespoons of mango chutney, which I made myself (there is still plenty of garlic and chilies in addition to the mangoes), so that the sauce is spicy.
4. When the sauce has the desired consistency, I put the meatballs in for another minute, then they are hot again. Meanwhile, cook the rice in vegetable stock. Serve the meatballs with the rice and curry sauce.