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Fish Balls In Spicy Curry

Nilanjana's picture

How many times have you wished that grandma was here to cook something special for you? I have, so many times. I wish she was here with me. Though I lost my grandma about 14 years ago, I still remember the food that she used to make. So simple yet so tasty.

 

Here I was trying to woo my husband with my culinary capabilities and guess who comes to my rescue but my grandma. Or rather this wonderful and tasty dish called fish balls in spicy gravy that she used to prepare for us. 

 

Fish can be prepared in a number of delectable ways that enhance the taste of this extremely popular food item. And for all the health conscious people out there, fish is great for your health too – way better than meat in so many ways.

 

The following are the ingredients that go into the making of this mouth-watering recipe:  

 

For the Fish Balls:

 

8 pieces of Rui (Carp) or any fresh water fish with less bone

4 to 6 cloves of garlic (made into a fine paste)

Half a teaspoon of ginger paste

2 finely chopped green chillies

About 3 spoons of cornflour or maida (flour)

Salt to taste

 

For the Gravy:

 

2 medium sized onions – thinly sliced

2 boiled potatoes – cut into 4 piece each

Half a teaspoon of garlic paste

Half a teaspoon of ginger paste

1 medium tomato – finely chopped

½ teaspoon turmeric(haldi) powder

2 teaspoons red chilli powder (You can increase or decrease this amount as per your taste buds)

½ teaspoon each of cumin powder and coriander powder

Oil for frying

Little bit of sugar for colour

Fresh coriander leaves – finely chopped for garnishing 

Procedure

 

Boil the fish pieces in water with little bit of salt in it, till the fish is tender. Drain the water and in a big bowl gently remove the skin and the bones. To this add the ginger-garlic paste, green chillies, salt and the corn flour or maida (flour), whichever you are using. Mix well and make small balls of this dough and fry these balls till brown. 

 

Heat oil in a pan and add a little bit of sugar to add to the colour of the gravy. Once the sugar starts to colour, add the sliced onion and the ginger garlic paste and keep frying on low flame. To this add the turmeric (haldi) powder, cumin powder, coriander powder and the red chilli powder. Once the oil starts to separate, add the tomato to it and keep frying. As these ingredients turn into an aromatic paste add the boiled potatoes, fish balls and salt.

 

After about 3 minutes of frying add 1 cup of water to this and let it simmer. Let this cook till a little gravy remains.  

 

Serve hot with steamed rice.

 

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