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Prep 15 mins
Cook 30 mins
From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks. A boatman paddling his canoe on one of the lakes in the beautiful vale of Kashmir fell in love with a girl called Noori. In order to declare his affection, he prepared a luscious platter of fish balls from his family recipe and presented it to her. They lived happily ever after, as the recipe is named after his beloved Noori.
- 2 lbs fresh fish (could be fresh water such as pike or whitefish or saltwater such as flounder)
- 1⁄2 cup finely chopped onion
- 1⁄2 inch fresh ginger, chopped finely
- 3 garlic cloves, chopped finely
- 1 teaspoon fresh hot green chili pepper, chopped
- 1 teaspoon salt (or to taste)
- 1⁄4 teaspoon garam masala
- 2 tablespoons softly cooked yellow split peas
- 2 cups water
- 1 cup yogurt
- 1 teaspoon fennel seed
- 1 whole dried hot red chili pepper
- 1⁄2 cup chopped fresh tomato
- 1 tablespoon corn oil
- 1 tablespoon chopped fresh coriander, for garnish
- In a food processor, process together the fish, onion, ginger, garlic, green chili, salt, garam masala, and split peas. With the mixture, form balls about 1 1/2 inches in diameter.
- Put the water in a pan or skillet and bring to a boil. Add the balls, one at a time, and cook over moderate heat for 5 minutes. Remove the balls.
- To the broth in the pan, add the yogurt, fennel seed, whole red chili, tomato and oil. Simmer, uncovered, over low heat for 15 minutes.
- Return the fish balls to the sauce and cook for 5 minutes more.
- Serve warm with pilau (flavored rice), garnished with fresh coriander.