Fish Ball Curry

Ingredients

•  400 g       Fish Fillets • 100 ml      Cooking Oil • 50  g         finely chopped Onions • 100 g        chopped Tomatoes • 25  g         Garlic Cloves •                  Salt   • 1 tsp          Chilli powder • 1,1/2  tsp  Turmeric • 1 tsp          Lemon • 30  g          Cornstarch

Method

• Grind the fish very finely in a food processor. • Heat 2 tbsp oil in a non-sticky pan. • Stir fry onions and garlic until golden, on medium heat. • Mix in salt, chili peppers, turmeric, and lemon rind. • Add half of the mixture to the ground fish and mix until smooth. • Shape the mixture into small balls and roll into cornstarch. • Heat the remaining oil in a separate frying pan and fry the fish balls on medium-low heat, until golden brown. • Remove and place on a platter. • Heat the remaining onion mixture and stir in the tomatoes. Cook until well blended on low heat. • Add 1 cup of water and fish balls. Cover and cook on low heat for 10 minutes. • Serve hot with your choice of bread or boiled rice.