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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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 |
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. 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. Whisk the egg with the salt and pepper. Sift in the garbanzo flour, whisking until smooth.
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. 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.
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