Curried Fish Balls

Ingredients

• 1 1/2 lbs cod
• 2 tablespoons lemon juice
• 1 egg
• 1 1/2 teaspoons salt
• 1/2 cup chickpea flour
• 4 fresh chili peppers, seeded and finely chopped
• 1 onion, finely chopped
• 2 tablespoons breadcrumbs
• vegetable oil, for shallow frying
• pepper

SAUCE

• 1/2 cup ghee or 2 1/2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 cinnamon stick
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons turmeric
• 1 teaspoon chili powder
• 5 ounces tomato paste
• 2 1/2 cups fish stock
• 2 tablespoons lemon juice
• 1/2 cup desiccated coconut
• seeds, of 10 cardamons ground
• 2 teaspoons fenugreek seeds, ground
• salt and pepper

Directions

1. 1

   Heat oven to 325 degrees. Arrange fish fillets in a baking dish and sprinkle with lemon juice. Cover with foil and set baking dish inside a bigger oven-proof pan filled halfway with water. Poach in the oven for 15 minutes. Remove, cool, and flake fish.

2. 2

   Whisk the egg with the salt and pepper. Sift in the garbanzo flour, whisking until smooth.

3. 3

   Add the flaked fish, chilies, onion, and bread crumbs to batter. Stir well until a stiff past forms. Break off pieces and form into about 20 small balls. Heat oil in skillet and fry in batches until evenly browned. Drain and keep warm.

4. 4

   Sauce: Heat the ghee or oil and fry onion and garlic for 5 minutes, until soft. Add all spices and cook 2 minutes. Add the tomato paste and bring to boil. Add remaining ingredients and cook over medium heat for 10 minutes. Add the fish balls, simmer for 5 minutes, and serve with rice.