Serves 6


  • 2 x 200 g salmon fillets ( you can use hake or even pilchards)
  • 1 medium onion – grated
  • 1 cup breadcrumbs
  • About ¼ cup chopped coriander
  • Juice and zest of 1 lemon
  • 2 eggs
  • 5 ml salt
  • 5 ml freshly ground pepper
  • 1-2 T for frying

For the sauce;

  • 1 medium onion – finely chopped
  • 1 T freshly grated ginger – about 1 thumb-size piece
  • 2 cloves garlic – finely grated
  • 1 tin chopped tomatoes
  • 1 tin coconut cream
  • 1 T fish masala
  • Salt and pepper to taste
  • Fresh coriander for serving


  1. Place all the ingredients for the Frikkadels in a bowl and mix with your hands. Make golf ball sized Frikkadels and fry on low-medium heat in a little oil until golden brown on both size. Keep aside until needed.
  2. In the same pan, sauté the onions until translucent. Add the garlic and ginger and sauté for 2 more minutes.
  3. Add the tomato sauce and fish masala and bring to the boil.
  4. Add the coconut cream. Turn the heat to low and let the sauce simmer until it has thickened slightly.
  5. Add the frikkadels and simmer for another 10 minutes.
  6. Taste and season with salt and pepper.
  7. Add the chopped coriander just before serving.

Serve with fluffy basmati rice.