Asian Recipes - Sri Lanka Fish Bolle Curry Recipe

Ingredients

• 600 g raw fish with bones and skin etc.

• a sprig of curry leaves

• 6 cloves garlic

• 1 tsp salt

• 4 green chilies

• 1 cm ginger

• 2 finely chopped onions

For the gravy:

• 3 tsp coriander

• 2 tsp fenugreek

• 4 cloves garlic, chopped

• 1 onion, ground

• 2-3 red chilies, chopped

• 2 cloves

• 2 cardamoms

• 1 cup coconut milk

• 2 curry leaves

Serves 4

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Method:

1. Remove fish from bones. Keep bones and skin. Cut the fish into small pieces, wash and dry well and pass through mincer together with the green chilies, and curry leaves.

2. Chop garlic, ginger and onions very fine or pound together.

3. Make 16 balls with the minced fish. Put into the centre of each ball a pinch of chopped garlic, ginger and press well together till smooth and free of cracks. Add to boiling gravy.

4. To prepare Gravy: Boil skin, bones to obtain stock. Strain. To stock add the ingredients for the gravy. Leave the coconut milk and curry leaves last.

5. Cook until onions and garlic are done. Add fish balls and simmer for 10 minutes. Add salt if required.