Recipe Centre

Deep-fried fish balls

Ingredients
FISH BALLS
12 pilchards (fresh or canned)
70 ml roughly chopped fresh coriander
15 ml cumin seeds
2 garlic cloves, crushed
1 lemon, the juice
sea salt and freshly ground black pepper
semolina or instant polenta
TOMATO SAUCE
60 ml olive oil
2 garlic cloves, thinly sliced
1 kg ripe fresh tomatoes, peeled and seeded OR
2 x 400 g cans whole plum tomatoes, seeded
15 ml cumin seeds, roughly ground
salt to taste
pinch of castor sugar (optional)
TO COMPLETE
sunflower oil for deep-frying
frsh coriander
pitta bread

Method:
FISH BALLS
Chop the fish (fresh or canned), coriander and cumin seeds until fairly fine.
Add the garlic, lemon juice, salt and pepper and mix.
Shape the fish mixture into balls slightly smaller than a golf ball and roll them in the semolina or polenta until well coated. Refrigerate for at least two hours.
SAUCE
Heat the oil and fry the garlic until it just begins to brown.
Add the tomatoes, cumin seeds and salt.
Simmer over medium heat until most of the liquid has evaporated.
Adjust the seasoning and add the castor sugar if desired.
TO COMPLETE
Heat just enough oil in a saucepan to cover the fish balls and fry them in batches for three to four minutes or until golden brown.
Sprinkle with the coriander and serve with the tomato sauce and pitta bread.

Recipe From : YOU March 31, 2005

Recipe from YOU : March 31, 2005 See what YOU has in store this month. Subscribe now and save!