Thursday, July 26, 2012
Fish Ball Curry
We have heard of meat balls, chicken balls, but ever tried making fish balls and turning it to a curry. I saw a recipe in an indian cook book using white fish fillets and making it into balls and then cooking them in a curry. I decided to try my own version using fresh tuna, you can use any type of fish available. After several attempts this is what I came up with, its quite tasty.
Recipe : Fish ball curry
For the fish balls :
200g fresh tuna (or any other fish available)
1 small onion or shallot
1-2 green chillies ( optional)
1/2 tsp ground black pepper
1 tsp grated fresh ginger
1 egg yolk
1 slice of sandwich bread
about 2 tbsp finely chopped coriander / cilantro leaves
2 tbsp ghee or vegetable oil
1 medium onion finely sliced
5 cardamon pods, ends sniped off to release the flavour inside
1" piece cinamon stick
6 curry leaves
2 tsp ground coriander ( dry roast the spices before you grind them for maximum flavour)
1 tsp ground fennel
1 tsp garam masala
1 tbsp tomato paste
1/2 tsp tumeric
2- 2 1/2 cups water
1/2 cup packed coconut milk ( I used a brand called Kara, other good brands include Ayam brand ,which has nice thick coconut milk )/ or freshly squeezed fresh thick coconut milk.
1.To prepare the fish balls, place your onions, ginger, chillies( if using ) and coriander leaves inside your food processor and pulse to chop it up. Add the slice of bread and pulse to form crumbs, place the whole mixture inside mixing bowl.
2. Add fish into the processor and pulse twice to mince it up.Dont over do it as it becomes too tough and mushy. Add this into the onion mixture inthe bowl , season with salt and pepper along with the egg yolk and mix thouroughly. Shape into about 15 small balls.
3. Heat a frying pan with a little oil , just enough to cover the bottom and fry the fish balls till the out side is nice and slightly golden but not cooked through. Drain and set a side.
4. To make the curry sauce, heat suitable saucepan or casserole, with oil or ghee and then add the onions, cinamon, cloves , cardamon and curry leaves. Saute' till the onions soften and go translucent.
5. Add the ground spices and a tiny bit water and stir continously to cook the spices and release their aroma, about 2-3 minutes. Add more water to prevent it burning.
6. Add tomato paste , stir to mix in and then 2 cups water. Bring to a boil, then add the fish balls and simmer till the spices and fish ball is cooked. Add remaining water if you want more gravy.
7. Taste , season with salt. Stir in coconut milk, cook over a low heat for 2 minutes and switch off.
Serve with plain cooked rice or couscous or flatbreads of your choice.