Curried Fish Balls
Ingredients
- 1 1/2 lbs cod ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 egg
- 1 1/2 teaspoons salt ⓘ
- 1/2 cup chickpea flour ⓘ
- 4 fresh chili peppers, seeded and finely chopped ⓘ
- 1 onion, finely chopped ⓘ
- 2 tablespoons breadcrumbs ⓘ
- vegetable oil, for shallow frying ⓘ
- pepper ⓘ
- SAUCE ⓘ
- 1/2 cup ghee or 2 1/2 tablespoons vegetable oil ⓘ
- 1 large onion, thinly sliced ⓘ
- 2 garlic cloves, thinly sliced ⓘ
- 1 cinnamon stick ⓘ
- 2 bay leaves
- 2 teaspoons ground cumin ⓘ
- 2 teaspoons ground coriander ⓘ
- 1 1/2 teaspoons turmeric ⓘ
- 1 teaspoon chili powder ⓘ
- 5 ounces tomato paste ⓘ
- 2 1/2 cups fish stock ⓘ
- 2 tablespoons lemon juice ⓘ
Instructions
- Heat oven to 325 degrees. Arrange fish fillets in a baking dish and sprinkle with lemon juice. Cover with foil and set baking dish inside a bigger oven-proof pan filled halfway with water. Poach in the oven for 15 minutes. Remove, cool, and flake fish.
- Whisk the egg with the salt and pepper. Sift in the garbanzo flour, whisking until smooth.
- Add the flaked fish, chilies, onion, and bread crumbs to batter. Stir well until a stiff past forms. Break off pieces and form into about 20 small balls. Heat oil in skillet and fry in batches until evenly browned. Drain and keep warm.
- Sauce: Heat the ghee or oil and fry onion and garlic for 5 minutes, until soft. Add all spices and cook 2 minutes. Add the tomato paste and bring to boil. Add remaining ingredients and cook over medium heat for 10 minutes. Add the fish balls, simmer for 5 minutes, and serve with rice.
Nutrition & Diet Analysis (per serving)
1477
kcal
74% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).