• King Fish (Surmai) 1 kg boneless fillets
• For Meatballs:
• Onion, finely chopped 1 medium
• Red chillies, powdered 1 tsp
• Black pepper, powdered 1 tsp
• Cumin seeds, roasted and powdered 1 tsp
• Fresh coriander, finely chopped 1 bunch
• Mint, finely chopped 1/2 bunch
• Lemons 2
• Egg 1
• Salt to taste
• For Curry:
• Onions, finely chopped 2 medium
• Ginger/garlic paste 1 tbsp
• Coriander, powdered 1 1/2 tbsp
• All spice, powdered 1/2 tsp
• Red chillies, powdered 1 tbsp
• Turmeric 1 tsp
• Fresh coriander, finely chopped 1 bunch
• Green chillies, finely chopped 2
• Yogurt 1/2 cup
• Salt to taste
• Oil 1 cup

Heat a clean tawa or heavy based shallow pan on low heat.

Apply a tbsp of white vinegar and a little salt to fish fillets and put them on tawa/ pan for a few minutes till the water in fillets dries.

Remove from heat and mash the fillets with a fork, add all meatball ingredients and mix well.

Form into small balls with greased hands and set aside.

Heat oil in a pan, fry onions till brown.

Remove to absorbent kitchen paper.

Beat yogurt with ginger, garlic, turmeric,all spice, chili and salt and put in the same pan.

Crush onions with hands, add to the pan, and let it cook on low heat.

In a separate frying pan fry the meatballs gently and carefully add to the curry, do not stir meatballs with spoon, gently tilt the pan from side to side, so all meatballs are covered with gravy.

When liquid is almost dry add 1, 1/2 cup of hot water.

Lower heat and cook till oil separates from the gravy.

Sprinkle with fresh coriander and green chilies.

Serve hot with plain rice.

by Pak101.com (few years ago!) / 840 views