• Bone less fish-Half KG
  • Poppy seeds-one tsp
  • Cumin seeds-one tsp
  • Coconut-crushed one tsp
  • Coriander seeds-one tsp
  • Chili powder-one tsp
  • Chic pea flour-two tbs
  • Garam masala powder-one tsp
  • Salt to taste
  • Garlic cloves-5-6
  • Water-as required
    • FOR GRAVY:
  • Onion-3 medium chopped
  • Tomatoes-3 chopped
  • Ginger garlic paste-one tbs
  • Red chili powder-one tsp
  • salt- to taste
  • Turmeric powder-half tsp
  • Cumin seeds-half tsp
  • Oil-half cup
  • Yogurt-3 tbs
  • Green chilies-2-3
  • Coriander powder-half tsp
  • Coriander leaves-chopped 2 tbs
  • Garam masala powder-half tsp
  • Water-as required
  •        METHOD:
  • Boil the fish with salt and garlic cloves,till tender.Take the fish out and reserve the stock and garlic cloves.Mash the fish and keep it a side.
  • Dry roast and grind coconut,cumin seeds,poppy seeds and coriander seeds.Dry roast the chic pea flour separately.Now mix ground ingredients,garam masala powder, chic pea flour and chili powder in fish.Mix it well. Make small size balls and shallow fry.
  • Fry onion in a pan with half cup oil. When onions turns light golden in color,put quarter cup water in it.Add chopped tomatoes,chili powder, salt,turmeric powder coriander powder, cumin seeds an boiled garlic cloves.Cover the pan and leave to cook till tomatoes are tender and mashed.Now add yogurt and cook til moisture evaporate, stir it continuously.
  • Now add fish stock, one cup water, fish balls, green chilies and garam masala powder and cook for 5 to 10 minutes on very low flame.Turn off the flame. Add coriander leaves and serve with roti.
  • potatoes are optional.
  • enjoy it 🙂





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