| Ingredients |
| 01. Fish - 250 g 02. Water - ¼ cup 03. Salt - to taste 04. Split Bengal gram - ¾ cup 05. Eggs - 1 06. Back Pepper powder - 1 tsp 07. Garam masala - ½ tsp 08. Coriander leaves (chopped) - 1 tsp + 1 tbsp for garnishing 09. Oil - enough to fry 10. Coconut (grated) - from ½ coconut (large) 11. Ginger (crushed) - 1 tsp 12. Garlic (crushed) - 1 tsp 13. Green chillies (slit, lengthwise) - 8 14. Onions (sliced) - 250 g 15. Tomatoes (chopped) - 2 16. Coriander powder - 2 tbsp 17. Red chilly powder - 1 tbsp 18. Fennel powder - 1 tsp |
| Preparation |
| 01. Boil the fish with enough salt. Remove the bones, mash the flesh and keep aside. 02. Cook the split Bengal gram. Strain the water, grind the cooked gram to a thick paste and keep aside. 03. Mix the fish with the gram paste. Add the egg along with black pepper powder, garam masala and coriander leaves. Knead the mix and roll out small evenly sized balls. 04. Heat oil in a fry pan and deep fry the fish balls. 05. Soak the grated coconut in a cup of water. Grind and strain to get a cup of thick coconut milk. Repeat the procedure with 2 more cups of water to extract 2 cups of thin coconut milk. 06. Heat 1 tbsp of oil (left over from frying the fish balls) in a pressure cooker and sauté the ginger, garlic, green chillies, onions and tomatoes. Add in the coriander powder, fennel powder and red chilly powder and stir well. 07. Add in the second extract coconut milk and cook till a single whistle of the pressure cooker. 08. Open cooker and mash contents till a thick smooth gravy is got. 09. Add the first extract coconut milk and then the deep fried fish balls. Now be careful the balls do not break as you put them in! 10. Cook for a few minutes. 11. Garnish with coriander leaves, transfer to a serving dish and serve hot with rice or chappathis. |
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