A great seafood appetizer ...with a little twist..
Ingredients
Fish (any fleshy fish) - 250 g
Salt - as per taste
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Big onion - 1 big, chopped finely
Green chilly - 2, chopped fine
Ginger - 1 inch piece, grated or chopped fine
Pepper powder - 1/2 tsp
Salt - as per taste
Lemon juice - 1 tbsp
Chopped cilantro - 1 tsp
For the filling
Grated coconut - 1 cup
Green chilly - 1, chopped fine
Lemon juice - 1 tbsp
Mint leaves - 1 tsp , chopped fine
Cilantro - 1 tsp, chopped fine
Grated ginger - 1 tsp
Salt - as per taste
For the coating
Egg - 1, lightly beaten
Bread crumbs - as required
Oil - enough for frying
Method
Cook fish along with salt, turmeric powder and pepper powder along with little water. Cook till fish is completely cooked and water absorbed. Remove it from stove and when it has cooled down, slowly fluff it with a fork, ensure that no bones are present. Keep it aside.
Heat a kadai with oil. Add chopped onions, green chilly and ginger and saute till the raw smell goes. Add pepper powder and enough salt. Stir well. Once the onions turn transparent add lime juice and chopped cilantro and mix well. To this, add the fluffed up fish and mix well till they are almost dry. Keep this aside to cool down.
Grind all the items mentioned under "For the filling" in the small jar of the mixie. Keep is aside.
Now take small balls from the fish mixtur, press them on your palm, add some coconut mixture to the center and carefully close with the fish mixture again. Roll it into a smooth ball. Continue doing this till the entire fish mixture is used up. Now take the balls one by one, dip it in egg and then roll it in the bread crumbs and fry them until golden brown.
(I didnt have cilantro or mint leaves when I made these, and hence the filling looks white in the picture. If you use the leaves, you get a nice green shade for the filling).
Ingredients
Fish (any fleshy fish) - 250 g
Salt - as per taste
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Big onion - 1 big, chopped finely
Green chilly - 2, chopped fine
Ginger - 1 inch piece, grated or chopped fine
Pepper powder - 1/2 tsp
Salt - as per taste
Lemon juice - 1 tbsp
Chopped cilantro - 1 tsp
For the filling
Grated coconut - 1 cup
Green chilly - 1, chopped fine
Lemon juice - 1 tbsp
Mint leaves - 1 tsp , chopped fine
Cilantro - 1 tsp, chopped fine
Grated ginger - 1 tsp
Salt - as per taste
For the coating
Egg - 1, lightly beaten
Bread crumbs - as required
Oil - enough for frying
Method
Cook fish along with salt, turmeric powder and pepper powder along with little water. Cook till fish is completely cooked and water absorbed. Remove it from stove and when it has cooled down, slowly fluff it with a fork, ensure that no bones are present. Keep it aside.
Heat a kadai with oil. Add chopped onions, green chilly and ginger and saute till the raw smell goes. Add pepper powder and enough salt. Stir well. Once the onions turn transparent add lime juice and chopped cilantro and mix well. To this, add the fluffed up fish and mix well till they are almost dry. Keep this aside to cool down.
Grind all the items mentioned under "For the filling" in the small jar of the mixie. Keep is aside.
Now take small balls from the fish mixtur, press them on your palm, add some coconut mixture to the center and carefully close with the fish mixture again. Roll it into a smooth ball. Continue doing this till the entire fish mixture is used up. Now take the balls one by one, dip it in egg and then roll it in the bread crumbs and fry them until golden brown.
(I didnt have cilantro or mint leaves when I made these, and hence the filling looks white in the picture. If you use the leaves, you get a nice green shade for the filling).
No comments:
Post a Comment