1. In a food processor, process together the fish, onion, ginger, garlic, green chili, salt, garam masala, and split peas. With the mixture, form balls about 1 1/2 inches in diameter. 2. Put the water in a pan or skillet and bring to a boil. Add the balls, one at a time, and cook over moderate heat for 5 minutes. Remove the balls. 3. To the broth in the pan, add the yogurt, fennel seed, whole red chili, tomato and oil. Simmer, uncovered, over low heat for 15 minutes. 4. Return the fish balls to the sauce and cook for 5 minutes more. 5. Serve warm with pilau (flavored rice), garnished with fresh coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
