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I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

For the broth :

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

Boil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

Take a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

Once done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

Give them all a nice mix and keep it aside.

Step 5

Apply oil in your palam and make balls out of it

Step 6

In a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

Now dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

Pour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

Take it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.

Dhuska is a very popular deep fried festive snack eaten all over Jharkhand region in the eastern zone of India. This is my aunt in law’s (Mami) recipe and I am truly grateful to her for sharing this treasure with my blog readers. Dhuska is made by soaking rice and lentil and then grinding it together into a smooth paste.It is then deep fried in Mustard oil. There are many versions of Dhuska but the shape and texture of this one makes it distinct from the rest of the recipe. Dhuska is normally enjoyed as an evening snack or even full meal along with spicy chicken or mutton curry and Aloo dum.

Ingredients :