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Fish Balls & Basmati Rice

Bouncy, delicious fish balls dipped in a curry sauce along with steamed rice.

INGREDIENTS
Fresh Fish
200g
Ginger
5g
Carrots
10g
Apple
60g
Banana
60g
Poppins® Cornflakes
100g
Salt
2g
White Pepper
2g
curry sauce
Butter
30g
Flour
30g
Safran
5g
Curry Powder
10g
Fresh Cream
40g
Salt
2g
White Pepper
2g
Coconut
20g
Fish Balls rolled in Cornflakes and served with Basmati Rice and Curry Sauce
Fish Balls & Basmati Rice
Cooking Instructions
  • Wash and pat the cod fillet and dry it with some paper towels.
  • Cut it into chunks and place them in a good processor.
  • Add the fresh apple small cuts, banana cuts (1 tablespoon), Salt (1/4 teaspoon), White Pepper (1/4 teaspoon).
  • Shape this into the small balls for frying.
  • Take a tablespoon's worth of filling and roll in your hands to form the ball.
  • Roll balls in Poppins® Corn Flakes (1/2 cup) and coat evenly.
  • Heat the vegetable oil (3 cups) over medium-high heat and fry balls for 3-4 minutes.
  • Drain on paper towels.
  • Place 3/4 cup of uncooked long-grain white rice and 3 cups frozen mixed vegetables.
  • Serve warm with your favorite dipping - sauce preferably Curry Sauce.
Product used
Toasted Corn Flakes
Corn Flakes
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