Spicy Baked Fish Balls

Ingredients

1 kg fish fillets, finely chopped

1 bunch spring onions, finely sliced

6 tablespoons lemon juice

1 tablespoon salt

1 tablespoon ground pepper

1 egg

100g flour

1/2 cup breadcrumbs

4 green chilli's

3 tablespoons garam marsla

1 large onion, chopped finely

4 cloves garlic, finely chopped

3-4 tablespoons clarified butter

4 tablespoons curry powder

2 tablespoons turmeric

1 tablespoon cardamon, ground

1 tablespoon cumin, ground

1 tablespoon coriander, ground

8 fresh curry leaves

2 tablespoons lemon juice

5 tablespoons desicated coconut

1 tablespoon fenugreek seeds, crushed

500ml fish stock

4 tablespoons yoghurt

fat to grease the dish

basil to garnish

What to dao

1. Finely chop fish fillets.

2. Mince the spring onions and garlic in a food processor. Add lemon juice, fish, egg, fish, salt and pepper. Deseed green chillis, chop finely and add to the mixture. Add flour and breadcrumbs. Combine all ingredients. 

3. To make sauce; finely chop onion and garlic and saute in the clarified butter. Add all the spices, curry leaves, lemon juice, coconut and fenugreek seeds. Stir fry for 3-4 minutes. Pour in the stock and reduce liquid somewhat. Stir in the yoghurt one tablespoon at a time, taking care not to boil the mixture.

4. Roll fish mixture into balls and place in grease shallow baking dish. Pour sauce over the top and bake in 180oC oven for 12-16 minutes. Serve with rice and garnished with basil.

Reference: Asia: Cookery Basics and Insider Tips, p174