Fish Balls In Curry Sauce
|Oil||3⁄4 Cup (12 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Minced garlic||3 Clove (15 gm)|
|Dried ground chili peppers||3⁄4 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Fish fillets||8 Pound|
Grind the fish twice or chop very fine.
Heat half the oil in a skillet; saute the onions and garlic 10 minutes, stirring frequently.
Mix in the salt, chili peppers, turmeric, and lemon rind.
Remove a little less than half of the mixture and add to the fish!
Mix until smooth.
Shape into walnut-size balls and roll in the cornstarch.
Add the remaining oil to the onion mixture left in the skillet; saute the fish balls until lightly browned.
Shake the skillet frequently.
Add the tomatoes; cover and cook over low heat 20 minutes.
Taste for seasoning.