Ingredients:
500g white fish fillet (hammour,perch,kingfish)
1 tbsp vegetable oil
1 egg yolk
1 tsp coriander powder
1 tsp red chilli flakes
1 cup bread crumbs
1 tbsp olive oil
2 medium shallots
4 cloves or 20g garlic, chopped
1 tsp ground turmeric
1 tbsp tomato paste
2 cups water
2 cubes chicken stock
300g. linguini pasta
2L or 8 cups boiling water
4 medium tomatoes, skinned and quartered
3 tbsp parsley leaves
Direction:
>To prepare fish balls: Combine chopped fish and oil in a food processor. Add egg yolk, coriander, chilli flakes and bread crumbs and mix well.Form into 2cm. balls and set aside.
>Heat olive oil and fry the fish balls until somewhat golden, remove and set aside.
>In the same pan saute shallots and garlic with turmeric and tomato paste for 2 to 3 minutes.
>Add water and chicken stock and stir over medium heat until sauce somewhat thickens.
>Meanwhile cook pasta in boiling water until al dente, drain and add to sauce.
>Peel tomatoes and cut into four, remove seeds and add to pasta, return the fish balls to the pan and toss gently with the pasta.
>Toss in chopped parsley leaves and serve on a large platter.
Cooking Tip: If you are facing trouble with the fish balls holding their shape,chill in the fridge for 3o minutes before shaping into balls and cooking.
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