Today I bring you these fish and seafood balls in coconut sauce now that I am just back from Sri Lanka and eager to cook. The trip has been completely unforgettable and is another one that is already in my backpack for ever.
I have already told you many times what traveling means to me. The simple idea of visiting a new place, of discovering other cultures, new traditions, others ways of seeing life and new ways of living place a smile on my face , but when finally the time of laving comes, the time of packing suitcases and taking the plane, that is the moment when I transform myself.
There are many people that hate packing suitcases, that do not stand airports and the waits and that can't help hating long distance flight. I love that all, and there is only one thing that I don't like about traveling, and it is unpacking when I am back home.
I love connections in those trips. Knowing new airports, investigating their restaurants, of course their shops and their architecture. I love it. So most of the time connections are to me very short even when it comes to wait a few hours.
LOng flight? That's great. Really long flight? Even better yet. The pleasure of being for 12 or 13 hours isolated without having to keep an eye on the phone or mail, getting me to sleep when I want, eat or see a movie, read and read again the guide of my destination... I just love it, especially when I realize that it is the beginning of my new adventure.
My husband says that I suffer a transformation when we travel, and that I go from crying so much at my home's elevator when rpeting to mysenlf that we shouldn't go without my son ((because although we travel a lot much with him, still there are destinations that he is not keen on), to the happiness of the airport, where after doing the check-in and passports and my face already is completely illuminated with a light that only me dan them going through passport control, my face shines with the airport lamps in a way the best make-up cannot make it shine. And I will not say this is not true.
Also traveling makes people more intelligent because outside your comfort zone you need to focus more, deal with new situations, communicate in an unknown foreign language, getting to buy what you want, eating what you desire not knowing how it is called, reading a map or changing money are situations out of your routine that require us being focused, that need us to be determined, which according to the experts increase our capacity to solve problems and make us more creative.
But I do not travel for these reaosns. I travel for my pure pleasure, because nothing compares to visiting a new place. Traveling is my drug, my passion, and I would not change it for anything, so 'Get ready world' because I am determined to visit as many places as I can!
And well, from one of those trips I brought these fish and seafood balls in coconut sauce. The ones I ate were only fish, , but my son asked me to add some squid and shrimps, and the result was so good that now I always prepare them just as well They are super easy to make, and they suitable for all the public since you can manage your own level of spiciness.
For the fish and seafood balls
- 400 g of white fish (I used hake) €3.00
- 8 shrimps 2,50 €
- 2 medium-sized squid €2,00
- 1 spring onion 0.32 €
- 1 tablespoon fresh ginger grated €0.15
- 3 tablespoons of sauce of fish 0.09 €
- a bit of salt and pepper 0.02 €
- the juice of half lime 0.28 €
- 3 tablespoons of bread crumbs 0,20 €
- 1 egg yolk €0.10
- 2 tablespoons flour €0.03
- 200 ml of oil plant 0.25 €
For the coconut sauce
- 1 tablespoon of oil 0,13 €
- 1 onion finely chopped €0.25
- 2 cloves of chopped garlic €0.05
- 1 tablespoon of ginger chopped €0.15
- 1/2 red pepper diced €0.25
- 1/2 green pepper, diced €0.22
- 2 tablespoons of tomato Fried Home 0.35 €
- 1 teaspoon yellow curry paste (you can buy and it is very cheap, but I put down the ingredients for pdoer do it at home if you prefer)
- 2 cans of coconut milk €2.20
- 1 and 1/2 tablespoons of fish €0.05
- 150 g mushrooms portobello 1.65
- 8 beans green 0.16 €
- salt to taste €0.01
- 2 tablespoons lime or lemon juice €0,20
- 2 curry leaves €0.10
- Salt and pepper €0.01
- a bit of chile red to decorate 0.35 €
For the yellow curry paste
- 1 teaspoon ground turmeric €0.15
- 2 shallots, grated or very finely chopped €0.35
- 5 chopped garlic cloves (or 3 teaspoons garlic paste) €0.35
- 1 tablespoons tamarind paste €0.45
- 1 tablespoon coriander seeds €0.15
- 1 teaspoon salt €0.02
- 1 teaspoon of cumin 0.05
- 5 nails (or 2 tsp of clove ground) 0,10 €
- 1/2 teaspoon of Walnut nutmeg €0.10
- 4 black cardamom seeds (must open the sheath and remove the seeds) €0,20
- 1 teaspoon chile (optional) €0.10
Total €17.09, i.e. 2.13 per serving of a dish that you won't forget in a long time, I assure you.
All the tableware used in the preparation of the fish and seafood balls in coconut sauce, and in the photographs are Revol, my favorite brand of porcelain tableware.Tthe dishes are Arborescence and the cocotte is the Revolution model, porcelain keeps heat and speeds up the cooking so I need much less time to prepare my recipes. It should warm it up slowly and never put it more than half the power of your vitro ceramic.
1 Frst make the yellow curry paste: mix all the ingredients in a food processor or blender to get a pasta. If necessary add a little water. Set aside. This pasta can be stored in a jar in the fridge or freeze it in cubes for you to use it when needed.
2. Now prepare the fish and seafood balls in coconut sauce. To do this, place all the ingredients except the flour, bread crumbs, egg and oil in a food processor and grind to a paste.
3. Then, set the mixture to a bowl and add the yolk, and bread crumbs gradually to get a paste with which we form the balls. Form medium-sized balls, and cover them one by one in flour. Fry in hot oil and place them on a plate with kitchen paper
4. For preparing the sauce I used my beautiful Revol Revolution pan that helps me speed up the cooking of these delicious fish balls.
Add oil, onion, chopped garlic and ginger to the pan and let cook slowly until the onions are soft. Now add the peppers chopped in cubes and peeled tomatoes are fry under low heat.
5. Finally, add the yellow curry paste and let fry for a minute. Now it is the turn of coconut milk, curry leaves vegetables and lime, and leave to cook for 5 minutes. To finish, add the fish balls and let boil for about 8-10 minutes until fish balls are tender. Salt and pepper to taste.
- Serve the fish tballs in coconut sauce with boiled basmati rice
- If you prefer you can add a little bit of chili powder to increase the touch of spice
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 8