Spicy fish balls with a creamy mango sauce

Pilbara News - - Television -

Prepa­ra­tion: 15 min­utes Cook­ing: 20 min­utes Serves: 4 In­gre­di­ents

1 410g can tuna packed in spring wa­ter, drained 1 onion, finely chopped

1 cup soft bread­crumbs

2 eggs, lightly beaten

1 tbsp lemon juice

2 cloves gar­lic, crushed

1⁄2 tsp chilli

1⁄2 tsp ground coriander

Dry bread­crumbs or bran for coat­ing

Creamy Mango Sauce

1⁄2 cup low-fat nat­u­ral yo­ghurt

1 mango, peeled, diced

1⁄2 tsp curry pow­der

Method

Com­bine tuna, onion, soft bread­crumbs, eggs, lemon juice, gar­lic, chilli and ground coriander in a food pro­ces­sor. Process un­til just com­bined. Shape ta­ble­spoons of tuna mix­ture into balls. Place dry bread­crumbs or bran on a sheet of grease­proof pa­per. Roll fish balls in bread­crumbs or bran. Place on lightly oiled bak­ing trays. Bake at 180C for about 20 min­utes or un­til golden and hot. Mean­while, com­bine the yo­ghurt, mango and curry pow­der in a food pro­ces­sor. Process un­til smooth. Serve hot fish balls with creamy mango sauce. Ac­com­pany with rice and a fresh green salad.

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