Fish 65 or Fish Balls (மீன் 65 / மீன் கோலா உருண்டை):

FISH 65 or FISH BALLS (மீன் 65 / மீன் கோலா உருண்டை):

Among Fish the Sea Lachs Fillet is the main type of Europe. All the stores are filled with frozen varieties of Alaska Lachs. They are a rich source of Omega 3 Fatty oils, I generally dont prefer frying frozen fish or adding them to kuzhambu. So I always make this tye of balls with it. As it contains oil its easy to shape it into balls. Lets fry the balls now:

                                       Fish 65 recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/Snack
Prep Time:15 mins    |  Cook time: 15 mins     |  Serves: 2

Ingredients

 Lachs Fillet -2nos

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Cornflour- 1tbsp

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Ginger Garlic paste-1 tbsp

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Salt - As needed

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Jeera powder -1/4 tsp

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Pepper powder - 1/4 tsp

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Turmeric powder - 1/4 tsp

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Cilantro - 2 stems ( finely chopped)
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Chilly powder(thaniya pow mixed) - 1 1/2 tsp
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Rice flour - 1tbsp
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Gram flour - 1 tbsp
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Oil - to fry

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Method:

• First wash the fish with turmeric powder 1/2 tbsp and salt to get rid of the smell. Now peel out the dark skin at the middle which closes the spine bone as it is difficult to mash it. 
  
• Now prepare the paste to marinate the fish. Add all the powders and flours and mix it up well with giner garlic paste and little water. Mix it well with ur hands to avoid stagnations of ingredients at one place and formation of lumps. 
  
  
• Now add the fish to the paste and mash it well with ur hands (later u can wash ur hands with lemon juice and salt to get rid of the smell). It will form into a ball combining to the paste.
  
• The oil in the fish will ooze out and make it non sticky to the vessel and to ur hands. Now roll into small size balls, gooseberry sized and set it aside in a plate.
  
• Take a kadaai and add enough oil to fry the balls. Now drop the balls when the oil is hot, and keep rolling it to make all the sides equally fried. Serve it with cilantro garnished on top. Krauter leaves can also be added to garnish, even the dried ones.
  
  
  
• It can be served as a side dish to Rasam, Sambhar, Kurma or can be eaten as a Apetizer.