Indian fish ball curry

Serves 6

750g firm fish, minced (I used swordfish)

2 tsp freshly grated ginger

2 garlic cloves, finely chopped

1 tsp ground cumin

pinch chilli powder to taste

pinch sea salt

few grinds black pepper

3 tbsp fresh coriander leaves, chopped and some for garnish

1 dsp yoghurt

sesame seeds to roll balls

flour to roll balls

2 tbsp sunflower oil

Curry sauce

1 tbsp sunflower oil

2 garlic cloves, finely chopped

2 tsp freshly grated ginger

1 onion, chopped

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

pinch chilli powder to taste

pinch sea salt

pinch sugar

2 x 440g cans diced tomatoes

1 cup of water from rinsing tomato cans

To make the fish balls, combine all the ingredients except sesame seeds, flour and oil. Roll into balls using a little flour and sesame seeds. Refrigerate for an hour or the day before. Heat the oil in a big frying pan and brown the balls. Remove from pan while you make the sauce. To make curry sauce, using the same pan, heat the oil, and then add the garlic, ginger and onion. Cook until soft then add spices. Cook for a few minutes until fragrant. Add the remaining ingredients. Bring to the boil, then simmer for 20 minutes. Add the fish balls and simmer for another 15 minutes. Garnish with coriander leaves and serve with rice.

The West Australian

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