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  COAST CUISINE  

 'Kababu wa Samaki' (Fish Balls)

 

 Coastweek   Kenya


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KABABU WA SAMAKI (FISH BALLS)

Coastweek - - Highly seasoned fish balls served with coconut rice.

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INGREDIENTS: (Four to six servings).

  • one and a half pounds fish fillets

  • one cup water plus one quarter of a teaspoon salt

  • one slice of bread, soaked in half a cup milk

  • two tablespoons yogurt

  • two tablespoons rice flour

  • salt to taste

  • one quarter of a teaspoon turmeric

  • three quarter of a teaspoon red pepper

  • half a teaspoon cumin seed

  • two teaspoons ground coriander

  • four tablespoons chopped fresh coriander leaves

  • one teaspoon chopped fresh ginger

  • two teaspoons garam masala (see below)

  • three quarter of a teaspoon ground cardamom

  • vegetable oil for deep frying

  • two tablespoons vegetable oil

  • three whole cardamom pods

  • one large onion, chopped

  • one cup freshly shredded coconut, soaked 30 minutes in two and a half cups water

  • half a cup water

  • one tablespoon lemon Juice

  • coriander leaves

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(BASE FOR WHOLE GARAM MASALA) 

  • Three pods cardamom, 

  • Three sticks cinnamon,

  • Three cloves,

  • Six black peppercorns.

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METHOD:

  1. Poach the fish in one cup water with one quarter of a teaspoon salt, or just enough water to cover the fish.

  2. Simmer seven to ten minutes, or until fish flakes with a fork.

  3. Drain immediately. Remove any bones and mash the fish.

  4. Add bread with all the milk squeezed from it, yogurt, rice flour, salt to taste, half a teaspoon of the turmeric, quarter of a teaspoon of the red pepper, quarter of a teaspoon of the cumin seed, one teaspoon of the ground coriander, two tablespoons of the coriander leaves, half a teaspoon of the ginger, one teaspoon of the garam masala, and one eighth of a teaspoon of the ground cardamom to fish. Mix well.

  5. Divide mixture into 20 to 25 equal parts.

  6. Shape them into balls and set aside 15 to 20 minutes, to dry a little.

  7. Heat vegetable oil and deep fry the kofta until golden.

  8. Heat two tablespoons vegetable oil in a large skillet.

  9. Add cardamom and onions. Sauté until onions are translucent.

  10. Add remaining one eighth of a teaspoon turmeric, quarter of a teaspoon red pepper, quarter of a teaspoon cumin seed, one teaspoon ground Coriander, two tablespoons coriander leaves, half a ginger, one teaspoon garam masala, and one eighth of a teaspoon ground cardamom to the cooked onions. Sauté a few minutes.

  11. Strain the coconut milk and discard coconut.

  12. Add milk to the seasoned onions and bring to a boil. Simmer gently 15 minutes.

  13. Add the fish balls and half cup water. Bring to a boil; then simmer gently 10 minutes.

  14. Add lemon juice and garnish with coriander leaves.

Serve with 'Waali Wa Naazi' (Coconut Rice - See recipe in main menu).

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com  

 

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