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Prawn And Fish Ball Curry Popular

Category : Sea Foods

Author : TajRecipe

Date : 11/2/2005

Rating: Rating 3.7 ( 3.7 ) by 15 users

500 g (1 lb) white fish fillets, such as sole, plaice, cod, whiting or monkfish, skinned
125 g (4 oz) peeled cooked prawns
90 g (3 oz/1 1/2 cups) fresh white breadcrumbs
2 eggs, beaten seperately
2 tbsp chopped fresh coriander
2 tsp lemon juice
salt and pepper
2 tbsp vegetable oil plus extra for frying
1 large onion, finely chopped
2 fresh green chillies, seeded and chopped
4 cloves garlic, crushed
1/2 tsp turmeric
155 ml (5 fl oz/2/3 cup) coconut milk
440 g (14 oz) can chopped tomatoes
1. Wash fish and remove any bones.
2. Mince fish and prawns, then transfer to a large bowl.
3. Stir in 60 g (2 oz/1 cup) breadcrumbs, 1 egg, coriander and lemon juice and season with salt and pepper.
4. Mix well and form into 24 balls.
5. Roll balls in remaining egg, then in remaining breadcrumbs to coat completely.
6. chilli for 30 minutes. Meanwhile, heat 2 tbsp oil in a heavy-based pan, add onion and cook, stirring, for 5 minutes until soft.
7. Add chillies, garlic and turmeric and fry for 2 minutes more.
8. Stir in coconut milk and tomatoes and cook, uncovered, for 20 minutes, stirring occasionally, until thickened.
9. Half-fill a deep-fat pan or fryer with oil and heat to 190C (375F) or until a cube of day-old bread browns in 40 seconds.
10. Fry fish balls for 3-5 minutes, until golden.
11. Drain well and serve with the sauce.

Serves 4.

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