. . . FISH BALLS . . .
1 fillet of Basa fish (approx 300 gms) [chopped into bite size pieces]
1/4 tsp Turmeric
1 Lime juice
1/2 tsp Pepper powder
Rest of the Ingredients:
1 tbsp garlic minced
1 tbsp ginger fine
1 tbsp chilli flakes (adjust)
1/2 cup onion (very fine chopped)
1 potato (boiled & mashed)
2 bread slices (cut the edges)
1/2 cup bread crumbs
1 tbsp oil
few springs coriander (fine)
oil for deep-frying
- Marinade the fish with turmeric, lemon juice, pepper & salt for an hr.
- In a pan take 1 tbsp oil, fry onion till its brown. Add ginger, garlic, chilli flakes and saute for a min.
- Add marinated fish and cook covered for 5 mins. All the water in the fish will leave out now. Remove the lid and further cook till all the moisture has evaporated and the fish is well cooked. Remove the cooked fish in a bowl and keep it aside to cool a bit.
- Dip bread slices in water for few seconds & squeeze out any water in it. Add the soaked bread, mashed potato & coriander to the cooked fish.
- Drizzle few drops of oil in your hands before mixing the mixture & making the balls.
- Mix the fish mixture well and the roll into 15 balls n place in a plate. Immediately keep the balls in fridge (for 5 mins). Heat the oil in a pan for deep-frying.
- Beat the egg and keep aside.
- Now, dip the balls in the egg and then roll it well on the bread crumbs. make sure there is no crack and the bread crumbs are coated all around.
- Once the oil is hot enough, deep fry the fish balls on a medium flame until it has got the nice golden colour.
- Remove it in an absorbent paper and serve hot with some sweet chilli sauce.
- I wanted to use basil instead of coriander. So you can give it a try too.
- You can store these fish balls in your freezer for longer days. Just make sure onions are fried well and at the time of cooking the fish, all moisture had evaporated.
- You can also make chicken, lamb or even soya balls using the same recipe. I would prefer to add some mint to any of my meat balls.