Curried Fish Balls
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs cod
- 2 tablespoons lemon juice
- 1 egg
- 1 1⁄2 teaspoons salt
- 1⁄2 cup chickpea flour
- 4 fresh chili peppers, seeded and finely chopped
- 1 onion, finely chopped
- 2 tablespoons breadcrumbs
- vegetable oil, for shallow frying
- pepper
SAUCE
- 1⁄2 cup ghee or 2 1⁄2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cinnamon stick
- 2 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon chili powder
- 5 ounces tomato paste
- 2 1⁄2 cups fish stock
- 2 tablespoons lemon juice
- 1⁄2 cup desiccated coconut
- seeds, of 10 cardamons ground
- 2 teaspoons fenugreek seeds, ground
- salt and pepper
Directions
- Heat oven to 325 degrees. Arrange fish fillets in a baking dish and sprinkle with lemon juice. Cover with foil and set baking dish inside a bigger oven-proof pan filled halfway with water. Poach in the oven for 15 minutes. Remove, cool, and flake fish.
- Whisk the egg with the salt and pepper. Sift in the garbanzo flour, whisking until smooth.
- Add the flaked fish, chilies, onion, and bread crumbs to batter. Stir well until a stiff past forms. Break off pieces and form into about 20 small balls. Heat oil in skillet and fry in batches until evenly browned. Drain and keep warm.
- Sauce: Heat the ghee or oil and fry onion and garlic for 5 minutes, until soft. Add all spices and cook 2 minutes. Add the tomato paste and bring to boil. Add remaining ingredients and cook over medium heat for 10 minutes. Add the fish balls, simmer for 5 minutes, and serve with rice.
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