Ingredients:
1 smoked fish
100g grated coconut
3cm piece of ginger, peeled and grated
3 chillies, finely chopped
2 onions, finely chopped
2 curry leaves, finely shredded
finely-grated zest of 1 lemon
juice of 1 lemon
1 tsp ground turmeric
250g plain flour
oil for frying
salt, to taste
Method:
Wash the fish then flake the flesh and remove the bones. Combine the fish meat in a bowl with the ginger, chillies, onions, curry leaves and turmeric. Work in the lemon juice and lemon zest then divide the mixture into tablespoon-sized pieces and shape into balls.
Now prepare the dough. Mix together the flour and grated coconut in a bowl. Add just enough water to bring together as a stiff dough. Roll this out on a floured work surface then cut into rounds that are just large enough to wrap around the fish filling. Seal the pastry close around the fish.
Heat oil in a wok or deep fryer to 180°C. Drop n the fish balls and fry until golden brown all over. Remove with a slotted spoon, drain on kitchen paper and serve immediately.
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