Servings : Serves 4-6
For those who love fish, this is a lovely and easy way to prepare it as a snack or appetiser.
- 500 gm boneless firm white fish of your choice, cut into sections
- 1 tbsp oil or butter
- 1 onion, finely chopped
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 green chillies
- 4 tbsp fresh coriander (leaves and stems)
- 1-2 tbsp lightly beaten egg
- 1 small potato, boiled peeled and mashed
- 2-4 tbsp breadcrumbs
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- juice of half a lemon or lime
- oil for frying
Bring a small pot of water to boil (just enough to immerse the fish pieces into). Add a pinch of turmeric and salt to the water followed by the pieces of fish. Boil for about 5 minutes or until the fish is cooked (be careful not to overcook the fillets as that would dry them out too much), then drain out all the excess water and set aside to cool. Once sufficiently cooled, shred the fish and put it into a large bowl.
Heat the butter in a small pan and fry the chopped onion until it softens. Add the chopped chillies, ginger/garlic pastes and powdered spices then stir together for a minute over low heat.
Add this cooked spicy onion mixture onto the shredded fish. Then add the mashed boiled potato, chopped coriander, 1 tbsp of beaten egg, 2 tbsp of breadcrumbs and lemon juice. Mix well and then if the mixture feels too soft add a bit more breadcrumbs, or if it feels too dry, add an extra tablespoon of beaten egg and combine. Cover and refrigerate for about 30 minutes for the flavours to infuse and develop and for the mixture to firm up enough for shaping and frying.
Shape the mixture into small balls and deep fry them until golden. Remove onto a plate lined with paper towels and serve with a dip of your choice.