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Deep Fried Beancurd Fish Balls

Deep fried balls with a fish and a beancurd filling.

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Serves (4 to 5) 28 to 32 balls

 

As necessary

 

Ingredients (A)

250 grams      

As necessary

2 teaspoons 

2 teaspoons 

 

Ingredients (B)

2 tablespoons

3 tablespoons

100 grams

3 pieces (4 inches)

1 piece (4 inches)

10 stalks

3 sprigs

1 teaspoon

1 teaspoon

1 small

As necessary

 

Ingredients (C)

2 pieces (2 by 2 inches)

 

 

Cooking Oil

 

 

Fresh Fish Fillet

Salt

Ginger (paste)

Garlic (paste)

 

 

Rice Flour

Plain Flour

Red Onion (diced)

Green Chili (sliced)

Red chili (sliced)

Spring Onion (largely sliced)

Curry Leaves (finely sliced)

Bicarbonate Soda

Chicken Powder

Egg

Salt

 

 

Firm Tofu/Bean curd (smashed)

1. Skin the fish fillet and cut the fish into big pieces and  soak the fish with salt and wash it to remove the fishy smell.

2. Then add in Ingredients (A), and steam or boil it till cooked and leave it aside to cool then smash it.

3. Mix all the Ingredients (B), together in a bowl. Don't add in any water and mix well.

4.  Then add in the Ingredients (A & C), into the bowl and mix it well.

5. Add in salt if necessary 

6. Leave it aside for about 10 minute.

7. Heat the oil and roll the mixture into a ball shape or drop a tablespoon of the mixture into the hot oil and fry it till golden brown.

8. Drain it on an absorbent paper.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Deep Fried Beancurd Fish Balls.