Ingredients non vegetarian 4 servings

• 500 gms fish (preferably Rohu fish/some carp fish)
• 2 tsp turmeric powder
• 2 onions ground to a paste
• 1 large onion sliced
• 2 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• ½ tsp baking powder
• 1 tomato diced
• 4-5 cloves of garlic(finely minced)
• 2 tbsp flour.
• Vegetable Oil for deep frying
• 4 tbsp of curd
• 2 tbsp Mustard oil
• 1 tsp garam masala
• 1 tbsp Kashmiri chili powder
• 2 tbsp Tomato ketchup
• 1tbsp dhania powder
• 1 bay leaf
• ½'' cinnamon stick,2 cloves,2 small cardamoms
• 1 small bunch of coriander/ chopped greens of spring onion( 1 large tbsp)
• Salt to taste
• 1 tbsp sugar

Directions

1. Boil the fish with salt and 1 tsp turmeric powder.
2. Mash the boiled fish and de-bone it completely. Squeeze out any excess water and make it as dry as possible.
3. Add the ground onion paste,1/2 tsp baking powder, 1tbsp ginger-garlic pate, 1tbsp chili powder, salt and sugar to this mashed fish.
4. Make 10 small balls of this mashed fish and lightly coat in flour.
5. Deep fry in oil till light brown on the outside.
6. In a deep bottomed pan heat 2 tbsps of mustard oil.
7. Add the bay leaf, cinnamon, cloves and cardamoms to this hot oil.
8. Add the minced garlic.
9. Next add the sliced onions with a pinch of sugar and fry till light brown.
10. Next add the diced tomato and cook till it is pulpy.
11. Take the curd and add 1tsp of turmeric powder, 2 tbsps of tomato ketchup, 1 tbsp of Kashmiri Chili powder, the remaining red chili powder and 1 tbsp of dhania powder and mix well.
12. Add it to the fried onions. Season it with salt acc to taste. Fry till the oil separates.
13. Add water for the gravy. The gravy should not be too thin.
14. Next add the fish balls and bring the gravy to a boil.
15. Add 1 tsp of garam masala powder before finishing off.
16. Sprinkle the chopped coriander leaves/chopped spring onion greens on top and serve hot.

Comments

rabz

Tis reminds me of te prawn balls I used to have in Chinese as a child, It was so yummy. Thanks 4 sharing tis lovely recipe. Cheers.