Prawns and fish ball curry |
||
|
Serves 4 to 6 Ingredients 450g white fish fillets (can use sole, monkfish or cod) 115 peeled cooked prawns 85g fresh white bread crumbs 2 eggs, beaten separately 2 tbsp chopped coriander leaves 2 tsp lemon juice salt and pepper 2 tbsp olive oil plus extra for frying 1 large onions, finely chopped 2 fresh green chillies, seeded and chopped 4 cloves garlic, crushed ½ tsp turmeric 150ml skimmed milk (low fat) 440g chopped tomatoes.
Method 1. Wash fish and remove any bones. Mince fish and prawns then transfer to a large bowl. Stir in 55g bread crumbs, 1 egg, coriander and lemon juice and season with salt and pepper. Mix well and form into 24 balls. Roll balls in remaining egg, then in remaining bread crumbs to coat completely. 2. Chill for 30minutes. Meanwhile, heat 2 tbsp oil in a heavy based pan, add onion and cook, stirring for 5 minutes until soft. 3. Add chillies, garlic and turmeric and fry for 2 minutes more. Stir in skimmed milk and tomatoes and cook, uncovered, for 20minutes, stirring occasionally, until thickened. 4. Half fill a deep fat pan or fryer with oil and heat to 190C or until a cube of day old bread browns in 40 seconds. 5. Fry fish balls for 3-5 minutes, until golden. Drain well and serve with sauce.
|
||