Tuesday, 2 September 2014

FISH BALLS IN RICH CREAMY SAUCE


This generation of kids wants everything on a platter. Wasting time on separating bones from the fish is a big no no for them. That they do not want to take pain doing anything, is offcourse our fault.  Generally speaking Parents these days are quite indulgent . I meant there may be some homes just as ours!

All said and done, end of the day Mommy dears want to see their kids happy. In doing so, they keep on experimenting with recipes . This mommy too does it, so as to see her son eating happily .
So this boneless fish balls in a creamy sauce in rescue of the mommies whose kids are fussy about fish.




INGREDIENTS :

Boneless Fish Fillets : 300 gm [any boneless white fish will do]
Onion Paste : 2-3tbsp
Chopped Onion : 11/2tbsp
Chopped Green Chilli : 11/2tsp
Ginger Paste : 1/2 tsp
Garlic Paste :  1 tsp
Poppyseed : 1 tsp [alternatively use same amount of white sesame seed]
Cashew : 7-8
Raisins : 7-8
White Pepper Powder : 1tsp
Bay leaf : 1
Salt : As per taste
Thickened Cream : 2 table spoon
Bread Crumbs : 2-3tbsp
Corn Flour : 1tbsp
Oil: 5-6tbsp

 PROCEDURE :

Wash the fish fillets well and boil for 10 minutes adding a big cup of water and little salt. If doing it in the microwave.... 5-6 minutes at high should be enough. Let it cool.

In a bowl, put the fish fillets. Add corn flour , breadcrumbs, salt as required, chopped onion and green chilli. Mix all ingredients very well. Shape into small round balls. Refrigerate for 1/2 an hour..... more is better.

The poppy seed has to be soaked in warm water for 2 hours before making a paste. Make into a paste the poppy seeds, raisins and cashews together. If you use white sesame seeds, dry roast before you paste.

Heat oil in a wok. Fry the fish balls till light brown in batches. Place the fish balls in a serving bowl  and keep aside .

Temper the oil with a bay leaf, add the ginger and garlic paste. Fry till the raw smell goes. Now add the onion paste. Fry  for 2- 3 minutes .

Add the cashew, raisin and poppyseed paste. Fry at low flame so that the spices do not burn or turn brown. As the oil separates from the spice paste , add one cup water. Add salt and white pepper powder, let it boil till the gravy is just thick. Too much boiling may curdle the gravy. Add the thickened cream, stir and put off gas after one minute.

Pour the gravy over the fish balls. Garnish as you wish to. Serve  hot with any kind of flavoured rice.




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