Recipe by Shereen Pereira
Ingredients:
3 tins tuna or mackerel
3 potatoes (boil, peel and mash)
1 large onion (finely chopped)
4-7 green chillies (finely chopped) *adjust to your spice level
1 whole pod garlic (minced)
15 - 20 curry leaves (chopped)
2 eggs
bread crumbs
1 tsp salt
1 tsp pepper powder
oil
Steps:
- Boil the potatoes, peel and then mash it. Keep it aside.
- Break 2 eggs in a bowl and beat it. Keep it aside.
- Place bread crumbs in a plate and keep it aside.
- In a deep pan, heat oil. Add the onions and garlic and fry till onions turn translucent.
- Add curry leaves and green chilli. Fry for 2 minutes, stirring continuously.
- Add salt and pepper powder.
- Add tuna or mackerel and fry lightly. Combine well with the mashed potatoes.
- Once the mixture cools, shape into round balls and keep it ready.
- Dip the balls in the eggs first, then coat with bread crumbs and set aside.
- In a wok, heat oil well for deep frying.
- Turn down the heat to low-medium, then add the fish balls and fry well, coating the fish balls with oil for a minute. Do not overcrowd.
- Let it fry till golden brown, stirring occasionally.
- Place on a kitchen towel to drain excess oil.
- ENJOY!