Prawn and Fish Ball Curry Recipe
Prawn and Fish Ball Curry Recipes
white fish fillets, such as sole, plaice,
cod, whiting or monkfish, skinned
peeled cooked prawns
fresh white bread crumbs
eggs, beaten separately
chopped coriander leaves
vegetable oil plus extra for frying
large onion, finely chopped
fresh green chilies, seeded and chopped
cloves garlic, crushed
can chopped tomatoes
salt and pepper
Wash fish and remove any bones.
Mince fish and prawns, then transfer to
a large bowl.
Stir in 55 g bread crumbs, 1 egg,
coriander and lemon juice and season with salt and pepper.
Mix well and form into 24 balls.
Rolls balls in remaining egg, then in
remaining bread crumbs to coat completely.
Chill for 30 minutes.
Meanwhile, heat 2 tablespoons oil in a
heavy based pan, add onion and cook, stirring for 5 minutes until soft.
Add chilies, garlic and turmeric and
fry for 2 minutes more.
Stir in coconut milk and tomatoes and
cook, uncovered, for 20 minutes, stirring occasionally, until thickened.
Half fill a deep fat pan or fryer with
oil and heat to 190oC (375oF) or until a cube of
day oil bread browns in 40 seconds.
Fry fish balls for 3-5 minutes, until
Drain well and serve with sauce.
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