|
Ingredients (Measurement Conversion Calculator) Garlic - 16 cloves
Red chilli powder - 1 teaspoon
Rohu fish - 1 kg
Cumin powder - 1 teaspoon
Flour - 4 Tablespoon
Ginger paste - 1 1/2 teaspoons
Tomato - 230 gm
Egg yolk - 2
Salt - to taste
Coriander powder - 1 teaspoon
Coriander leaves - few
Oil - 1/2 cup
Turmeric powder - 1 teaspoon
Onion - 3
Directions
Heat water in a pan, add salt and cook the fish pieces in it until tender. Take the pieces out of water and leave them until they get back to room temperature. Remove the fish bones. Add 1 teaspoon of turmeric, cumin and coriander powder, salt and egg yolks and mix well. Prepare 16 balls out of the mixture and coat them with flour. Heat oil in a pan and fry the balls until golden brown. Leave them aside. Fry onion and garlic paste until brown. Add 1 cup water, salt, chilli powder, ginger paste, other spices and chopped tomatoes. Stir constantly. After few minutes, add 3 cups of water and cook until the gravy thickens. Add the fish balls to the gravy, and cook at low heat for 5-7 minutes. Keep the pan uncovered. During this time, it is advisable not to stir the curry as that may break the balls. Slightly shake the pan from time to time to get an effect of stirring. Remove from heat when done. Garnish with fresh coriander leaves. Serve hot with plain rice.
|
Non-vegetarian dish, Served as main course
|
 |
|
|
|
