Noori Kofta - Boatman's Fish Ball
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
12 fish balls
- Serves:
- 6
ingredients
- 907.18 g fresh fish (could be fresh water such as pike or whitefish or saltwater such as flounder)
- 118.29 ml finely chopped onion
- 1 inch fresh ginger, chopped finely
- 3 garlic cloves, chopped finely
- 4.92 ml fresh hot green chili pepper, chopped
- 4.92 ml salt (or to taste)
- 1.23 ml garam masala
- 29.58 ml softly cooked yellow split peas
- 473.18 ml water
- 236.59 ml yogurt
- 4.92 ml fennel seed
- 1 whole dried hot red chili pepper
- 118.29 ml chopped fresh tomato
- 14.79 ml corn oil
- 14.79 ml chopped fresh coriander, for garnish
directions
- 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.
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RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida