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Ingredients :
Fish Kofta
1
kg jewfish, skin removed
2 teaspoon salt
1/2
teaspoon pepper
1 onion, finely choppped
2 clove garlic, crushed
1
1/2 teaspoons fresh ginger, grated finely
2
tablespoons lemon juice, strained
1
tablespoon fresh cilantro leaves, chopped
2
slices white bread, soaked in hot water and squeezed dry
1
teaspoon anchovy paste
Curry
1/2
cup sesame oil
3 medium onions, finely chopped
5
cloves garlic, finely chopped
1
tablespoon fresh ginger, finely chopped
1
teaspoon ground turmeric
2
teaspoons chili powder
1
teaspoon paprika
2 tomatoes, peeled and chopped
1
1/2 teaspoons salt
1
teaspoon dried shrimp paste
1
1/2 cups hot water
2
tablespoons chopped fresh cilantro leaves
2
tablespoon lemon juice
Aluminum foil
Method :
Mince the fish finely (removing any bones
found). Use a large bowl to hold the minced fish. Add the remaining
ingredients and mix thoroughly with your hands. Manually shape the
mixture into the shape of balls the size of walnut. It can make about
20-24 balls.
Curry
Heat a wok
and add the oil. Fry the garlic,m onion and ginger until soft and
golden. Add turmeric, remove the mixture from the heat and add chili
powder and paprika, tomato and salt to taste. Use aluminum foil to wrap
the dried shrimp paste and grill under a hot griller for a few minutes
on each side until it smells aromatic. Unwrap the dried shrimp paste,
dissolve in hot water and add into the gravy. Cook till the tomato is
soft and pulpy. Add little hot water if necessary.
Ensure that
there are enough gravy to cover the fish koftas. Slowyly place the fish
koftas in the gravy and simmer until they are cook over a moderate heat.
It should takes about 20 minutes. Shake the pan gently from time to
time, and don't stir or the fish will break. Add in the chopped cilantro
leaves, lemon juice and cook a further 5 minutes. Serve with steamed
white rice while hot.
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