Name: Deep-fried fish balls
Yield: 4 servings
Cuisine: Can Be Frozen
Ingredients: 12.00 pilchards; 70.00 ml fresh coriander roughly chopped; 15.00 ml cumin seeds; 2.00 garlic cloves, crushed; 1.00 lemon juice only; 0.00 sea salt and freshly ground black pepper; 0.00 semolina; 0.00 tomato sauce; 60.00 ml fresh chillies 573; 2.00 garlic cloves, thinly sliced; 1.00 kg fresh tomatoes peeled and seeded; 2.00 plum tomatoes tinned, whole and seeded; 15.00 ml cumin seeds, coarsely ground; 0.00 salt to taste; 0.00 pinch castor sugar; 0.00 sunflower oil for deep frying; 0.00 fresh coriander; 0.00 pita breads

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Ingredients (18)

FISH BALLS

12.00	pilchards
70.00 ml	fresh coriander — roughly chopped
15.00 ml	cumin — seeds
2.00	garlic — cloves, crushed
1.00	lemon — juice only
0.00	sea salt and freshly ground black pepper
0.00	semolina
0.00	tomato sauce
60.00 ml	fresh chillies — 573
2.00	garlic — cloves, thinly sliced
1.00 kg	fresh tomatoes — peeled and seeded
2.00	plum tomatoes — tinned, whole and seeded
15.00 ml	cumin — seeds, coarsely ground
0.00	salt — to taste
0.00	pinch castor sugar

TO COMPLETE

0.00	sunflower oil — for deep frying
0.00	fresh coriander
0.00	pita breads

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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.