Fried fish balls

Ingredients for 4 servings:

• 250 g cod fillet(s) or haddock fillet
• Salt, to taste
• 150 g breadcrumbs, fresh
• 1 small onion(s), finely chopped
• 2 chili peppers, green, finely chopped
• 1 tsp ginger root, finely chopped
• 1 tbsp coriander, chopped fresh
• ½ tsp pepper, freshly ground black
• ½ tsp spice mix (garam masala)
• Vegetable oil, for frying
• Coriander, chopped fresh and cream for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delicately crispy, light and aromatic starter

Cook the fish fillets for 5-6 minutes in a large pot of boiling, lightly salted water. Drain the fish fillets and allow to cool. Knead the fish thoroughly in a bowl with the remaining ingredients (except the oil). Divide the fish into equal portions and shape into dumplings with wet hands. Heat the oil in a wok (kadhei) until smoking hot and fry the dumplings in batches of 4 or 5 until golden brown. Remove the dumplings with a slotted spoon and allow to drain on kitchen paper. Serve hot, garnished with chopped coriander and cream. SERVING SUGGESTION: Serve with stir-fried okra or beans and Indian flatbread. VARIATIONS: Use monkfish or salmon.