Name: Talapia Fish Ball in Peri Peri Curry recipe by Runa Ganguly at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 7 fillets of talapia fish cleaned and deveined; Water as needed; Salt to taste; handful of freshly chopped coriander leaves; 1 tbspn tomato paste/purée; Oil to deep fry+2 tbspn oil for the curry; For fish ball marinade:; 1 tspn spicy curry powder; 1 tspn olive oil; 1/2 tspn Red Chilli powder; For Peri Peri curry:; One large onion chopped roughly; 2 dried red chillies broken (desseded); 1 tspn regular/balsamic vinegar; 1 tbspn olive oil; 1.5 tbspn oregano powder; 5 garlic pearls chopped roughly; 3 tbspn warm water

ABOUT Talapia Fish Ball in Peri Peri Curry RECIPE

Talapias are amazing mild flavoured, melt-in-the-mouth sweet water fishes. They can be easily fried, curried or baked with the choicest of spices. Being tender, they serve as a good choice for fillets and even rolled into fish balls. Here’s a simple, yet an interesting twist to the traditional way of cooking the fish

Ingredients Serving: 6

7 fillets of talapia fish cleaned and deveined
Water as needed
Salt to taste
handful of freshly chopped coriander leaves
1 tbspn tomato paste/purée
Oil to deep fry+2 tbspn oil for the curry
For fish ball marinade:
1 tspn spicy curry powder
1 tspn olive oil
1/2 tspn Red Chilli powder
For Peri Peri curry:
One large onion chopped roughly
2 dried red chillies broken (desseded)
1 tspn regular/balsamic vinegar
1 tbspn olive oil
1.5 tbspn oregano powder
5 garlic pearls chopped roughly
3 tbspn warm water

Instructions

Chop the fish fillets into smaller pieces
Using an electric hand held blender or in. a mixer blend them into a paste/a thick mass
Add all the ingredients for the marinade and keep covered for an hour. (For best results marinade the day before and leave in the fridge overnight)
Grease you palms with some oil roll the marinated fish into Golf ball sized balls
Heat oil in a wok and gently fry the fish balls for 2-3 minutes only. do not overfry them, as they are tender and tend to become hard when overfried. they should be golden in colour and not brown
Keep the fried fish balls aside
Blend all the ingredients listed under Peri Peri paste without any water
Heat 2 tbspn oil in a pan/wok
Add the Peri Peri sauce paste and sauté for 2-3 minutes on medium heat
Season with salt to taste and mix well
When the mix starts leaving the sides of the pan, add the fried fish balls and gently toss them in. the curry
Add amount of water and bring it to boil
Reduce heat and cook covered until the fish ball poof up in size and the curry thickens to your desired consistency
Before taking of heat add tomato paste and mix well
Garnish with chopped coriander leaves and serve hot with rice or any breads of your choice

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