Friday, April 15, 2011

Fish Ball Curry

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

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.

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