Fish Rolls
Ingredients
2 tablespoons vegetable oil
1 cup cooked and finely-flaked white fish (kingfish, pomret, searfish etc)
1 cup minced (finely diced) red onion
1 inch ginger root, minced (finely diced)
1 green chilli, minced (finely diced)
1 tomato, blanched, peeled and chopped to give a pulp
2 tablespoons chopped coriander (cilantro) leaves
Salt to taste
1 - 2 teaspoon(s) plain flour
1 egg, lightly beaten
Breadcrumbs
Method
Heat a heavy pan and add vegetable oil
Add onion, ginger and chilli and cook until the onion is golden
Add chopped tomato and cook to reduce, about 4-5 minutes
Add fish, ½ teaspoon turmeric, chilli powder to taste if required (1 teaspoon is moderately hot)
Add chopped coriander (cilantro) and flour
Shape into balls, insert a chilli stalk in each ball
Dip each ball into the egg and cover in breadcrumbs. Then deep fry for a couple of minutes and serve.
