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

Curry :
2 tbsp ghee or vegetable oil
1 medium onion  finely sliced
3 cloves
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.