- Any white fish- 1 lb. (cod or sole)
- Cooked shrimp- 4 oz. (peeled)
- Eggs- 2 (beaten)
- Large onions- 1 (finely chopped)
- Chopped tomatoes- 1 can (14 oz)
- Green chilies- 2 (finely chopped)
- Crushed garlic- 4 cloves
- Turmeric powder- 1/2 tsp
- Lemon juice- 2 tablespoons
- Coconut milk- 2/3 cup
- Bread crumbs- 1 1/2 cups
- Salt & pepper to taste
- Oil for deep-frying
- Chopped cilantro (coriander) leaves
Fish & Shrimp Balls
Mince the fish & shrimp and put them in a bowl. Add 1 egg, 1 cup of bread crumbs, lemon juice, chopped cilantro, salt & pepper to the minced fish & shrimp and mix well. Make small balls out this mixture. Dip them in remaining egg and coat them with the remaining breadcrumbs. Cover & refrigerate them for 30 minutes. Then deep-fry them in the hot oil until golden brown. Drain on paper towels and serve hot with the sauce.
To make the sauce: Heat 2 tablespoons of oil in pan and fry onions until soft. Add green chilies, garlic and the turmeric powder and stir for 2 minutes. Then pour the coconut milk and tomatoes and cook for about 20 minutes or until the sauce is thick, stirring occasionally. Remove from heat.
