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Classic Fish Balls In Curry Sauce

Flavors.of.Asia's picture
Ingredients
  Fish fillets 3 Pound
  Oil 3⁄4 Cup (12 tbs)
  Finely chopped onions 2 Cup (32 tbs)
  Garlic 3 Clove (15 gm), minced
  Salt 2 Teaspoon
  Dried ground chili peppers 3⁄4 Teaspoon
  Turmeric 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Cornstarch 4 Tablespoon
  Chopped tomatoes 2 Cup (32 tbs)
Directions

GETTING READY
1) Chop the fish fillets finely or grind twice until minced.

MAKING
3) In a skillet, saute the onions and garlic in half of the oil for 10 minutes, stirring frequently.
4) Stir in the chili peppers, turmeric, lemon rind and salt.
5) Transfer almost half of the onion mixture into the fish and
mix thoroughly, until smooth.
6) Shape the mixture into walnut-size balls and roll them in the cornstarch.
7) Add rest of the oil into the onion mixture in the skillet and saute the fish balls until lightly browned, shaking the skillet frequently.
8) Stir in the tomatoes and cook covered over a low heat for 20 minutes.
9) Taste and adjust the seasoning.

SERVING
10) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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1 Comment

Anonymous's picture
Why no curry in curry recipe? Maybe chili sauce recipe?