Fish Balls In Tomato Sauce

Ingredients

• • Fish (boiled and flaked) - ½ kg
• • Cornflours - 2 teaspoons
• • Salt - as required
• • Pepper - as required
• • Egg yolks - 2
• • Egg white - 1
• • Cashew nuts (powdered coarsely) - ¼ cup

Ingredients For Sauce

• • 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

Method

• 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.