Fish Balls In Tomato Sauce

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Ingredients

• Garlic (crushed & chopped) - 10 flakes
• Tomato puree (fresh, prepare: blend 5 large tomatoes to a puree in a blender) - 1 ½ cups
• Chilly powder - ½ teaspoon
• Salt - ½ teaspoon
• Pepper - ½ teaspoon
• Sugar - ½ teaspoon
• Fish stock - 1 cup
• Cornflours (prepare: dissolved in ¼ cup water) - 1 teaspoon
• Oil - 3 tablespoons
• Capsicum (for garnishing) - 1

1. Boil fish by placing in a covered vessel with ¾ cup water for 10 minutes on low flame after the first boil. Retain stock.
2. Debone and flake the fish.
3. Mix fish, salt, pepper, cornflour and egg yolks.
4. Make balls with fish mixture.
5. Roll balls first into egg white, then roll over powdered cashew nuts, such that the nuts coat the balls.
6. Fry on medium heat till golden brown. Drain and keep aside.
7. To prepare the sauce, heat 3 Tablespoon oil, add garlic. Cook till brown.
8. Add tomato puree, cook till thick and oil separates.
9. Add the seasonings, 1 cup water or fish stock. Simmer for 3-4 minutes.
10. Do not add the cornflour paste.
11. At serving time, boil the sauce.
12. Add the cornflour paste, stirring continuously.
13. Cook for 3-4 minute till thick.
14. Add the fish balls.
15. Garnish with fine slices of capsicum. Serve hot.