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2 tablespoons vegetable oil
• 1 cup cooked and finely-flaked white fish (kingfish, pomret, searfish etc)
• 1 cup minced (finely diced) red onion
• 1'' piece ginger root, minced (finely diced)
• 1 piece green chili, minced (finely diced)
• 1 cup tomato, blanched, peeled and chopped to give a pulp
• 2 tablespoons chopped coriander (cilantro) leaves
• Salt to taste
• 1 to 2 tablespoon plain flour
• 1 egg, lightly beaten
• 1 1/2 cup Breadcrumbs
- Heat a heavy pan and add vegetable oil
- Add onion, ginger and chili and cook until the onion is golden
- Add chopped tomato and cook to reduce, about 4-5 minutes
- Add fish, ½ teaspoon turmeric, chili powder to taste if required (1 teaspoon is moderately hot)
- Add chopped coriander (cilantro) and flour
- Shape into required shape
- Dip each ball into the egg and cover in breadcrumbs. Then fry for a couple of minutes and serve.
- This recipe was entered in the contest for Your Best Dumplings