Curried Fish Balls

Name: Curried Fish Balls
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 lb cod; 2 tbsp lemon juice; 1 egg; 1.5 tsp salt; 0.5 cup chickpea flour; 4 fresh chili peppers; 1 onion; 2 tbsp breadcrumbs; vegetable oil; pepper; 0.5 cup ghee; 1 large onion; 2 garlic cloves; 1 cinnamon stick; 2 bay leaves; 2 tsp ground cumin; 2 tsp ground coriander; 1.5 tsp turmeric; 1 tsp chili powder; 5 oz tomato paste; 2.5 cup fish stock; 2 tbsp lemon juice; 0.5 cup desiccated coconut; seeds; 2 tsp fenugreek seeds; salt and pepper

Fish, chickpeas and breadcrumbs baked in the oven and spiced with chilli and cinnamon for a South Asian dish. It comes to the table with rice.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 40 min · 70 min total
Difficulty: medium

1
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.
15 min
2
Whisk the egg with the salt and pepper. Sift in the garbanzo flour, whisking until smooth.
3
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.
4
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.