- Cook 250 grams of fish adding 1/4 tsp of turmeric powder, 1/4 tsp of salt , 1/4 tsp of pepper powder, 1 tsp of ginger garlic paste in 1/4 cup of water. Cover cook on low heat for 15-20 minutes/ till the fish pieces are completely cooked & all the water has dried up.Seperate the fish pieces from the bones & keep aside.
- Heat 1 tbsp of coconut oil & saute’ 1 medium onion (finely chopped) till it turns golden brown in colour. Add 1 tsp of ginger garlic paste & 2 finely chopped greenchillies. Cook for 5-7 minutes. Add the crumbled fish flesh, 1.5 tsp of lime juice, enough salt, /2 tsp of pepper powder & a few torn/minced curryleaves. Cook for 1-2 minutes. Let the fish mixture cool down completely to room temperature.
- For the chutney, grind together 1/2 cup of grated coconut, 1 tsp of lime juice, 1 greenchilly, 1/2 tsp of chopped ginger, few curryleaves & enough salt to a paste without adding any water. You may also add some cilantro/mint leaves if you wish.
- Make lemon sized balls from the fish mixture, put chutney in the center of each ball & re-roll again into a ball.
- Dip each ball in beaten egg, roll in bread crumbs & deep fry in hot oil on medium high heat till brown in colour.
Copyright
© Remya Unnikrishnan and The uniquemedley, 2011-2015. Unauthorized use and/or duplication of any materials from this blog without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Remya Unnikrishnan and The uniquemedley with appropriate and specific direction to the original content.I use the measurement 1 cup = 200 ml.
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