Fish ball

Ingredients

• Fish – 250 grams (after removing the bones and internal organs)
• onion – 1 small, chopped
• Green bell peppers – 2, sliced
• Garlic and ginger paste – 1 teaspoon
• Turmeric powder – 1/4 teaspoon
• Black pepper powder – 1/2 teaspoon
• salt – to taste
• Spices – a few
• onion – 2, sliced
• tomatoes – 2, cut in half
• Garlic and ginger paste – 1 tablespoon
• Black pepper powder – 1 teaspoon
• Ground ginger – 1 teaspoon
• coconut milk – 1 cup
• coconut oil – 2 tablespoons
• Spices – 1 sprig

Finely chop the fish, onion, bell pepper, garlic and ginger paste, turmeric, cilantro powder, salt, and curry leaves.

Combine all the ingredients to create a thick dough.

Apply a small amount of oil paint to your hands, then form small balls of dough.

Heat some coconut oil in a saucepan.

Next, add the coconut balls and cook them over low heat (they don’t need to be fully cooked).

In a separate pan, heat up some oil paint and add the onions.

Then, add the mixture of garlic and ginger paste.

After mixing the pepper, turmeric, and ginger powder, add the tomatoes and cook until they soften.

Add the cooked peas to the mixture, making sure to add enough water so that the curry cooks properly.

After simmering over low heat for a few minutes, add coconut milk and curry paste, then stir for 2 minutes before removing from the heat.