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Sunday, September 18, 2016

Fish ball curry

For gravy
  1. Fry the fish balls and keep aside.
  2. In a wok, heat mustard oil and whole cardamom, cloves and bay leaves. Add 1 1/2 tsp garlic paste, 1 tsp ginger paste. Saute a little.
  3. Then add 1 large tomato puree, cumin powder, turmeric and red chili powder. Add green chilis cut in halves and a pinch of cinnamon powder.
  4. Cook well till oil separates.  Add 1/2 cup warm water for gravy if you need to cook it more thoroughly. Serve with steamed rice.

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