FISH BALLS WITH COCANUT AND TOMATO CHATNEYS

By • November 18, 2012 0 Comments

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Author Notes: MY MOTHER MADE AT HOME I LEAN FROM THEREbaiju

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Serves 4

MAIN SET

  • 2 cups GREEN RAM LENTELS
  • 2 pieces HALLI BERT
  • 2 liters OIL

SECOUND INGREDIENTS

  • 1 tablespoon CHOPED GINGER
  • 1 piece CARROT
  • 2 pinches SALT
  • 2 tablespoons FRESH COCANUT
  • 1 pinch CURRY LEAVES
  • 1 teaspoon GREEN CHILLE
  • 1 piece TOMATO
  • 1 tablespoon GRAM LENTEL
  • 1 tablespoon MUSTARD SEEDS
  1. SOAK THE LENTEL OVER NIGHT , BOIL THE FISH ,THEN CHOPED DRAIN WELL THE CHOPED FISH THEN GRAIDE THE LENTEL , ADDCHOPED FISH, GINGER CARROT KEEP THE BATTER IN SIDE HEAT PAN POUR THE OIL WHEN THE OIL IS HOT SLOWLY PUT THE BATTER WHEN IS GOLDEN BROWN TAKE OUT,
  2. THE COCONUT AND GINGER CURRY LEAVES AND SALT, MIX THEMIXTURE TOGATHER MAKE A PASTE KEEP SIDE THEN TAKE TOMATO AND GRAM LENTEL ,CURRYLEAVES, GINGER,MAKE MIXTURE AS A PASTE HEAT OIL IN A PAN ADD MUSTRD SEEDS ,CURRY LEAVES, THEN ADD BOTH CHUNTYS

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