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Fish Balls Popular

Category : Sea Foods

Author : TajRecipe

Date : 3/7/2006

Rating: Rating 4.1 ( 4.1 ) by 12 users

250 gm. Rahu or Mackerel or Haddock or Place or any other fleshy fish. You can use tinned fish. In fact, tinned fish is quicker and easier to use.
1 medium onion, peeled
1 clove of garlic, peeled
2 green chillies, stalks removed
1 large potato
1 small bunch or handful coriander leaves, cleaned and finely chopped.
1 slice of large, white bread
1 bay leaf
Salt to taste
2 tbs. milk
1/4 tsp. Garam Masala
1 egg
Oil for deep frying
1. Boil, peel and mash potato.
2. Boil 1 cup water with a bay leaf. Add fish and boil for a few minutes Allow it to cool. If using tinned fish, you do not boil it.
3. Remove bones and mash it.
4. Grind onion, ginger and garlic in a food processor or chop very finely by hand. Do not make a paste.
5. Soak bread in milk for a few minutes and then squeeze the milk out. Discard milk.
6. Beat egg lightly.
7. Mix all the ingredients, except oil, thoroughly.
8. Make small balls with wet palms. Wetting the palms stops the mix from sticking.
9. Deep fry in medium hot oil until golden brown and crisp.
10. Place on an absorbent kitchen paper.
11. Serve hot with Green Mango Chutney.
12. If you want to make a kofta curry, make a Basic Curry Sauce and add the fish balls to boiling hot curry sauce, just before serving. Do not add koftas to the gravy too far in advance, they can sometimes become too soggy and disintegrate. Garnish with chopped coriander leaves and serve with Boiled Rice and Chapatties.

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