Indian-style cod and zucchini half pette

Any white fish is suitable, instead of coconut milk, you can take 10% cream, spices are also to your liking.

Ingredients

• fillet of white fish (hake, pollock or cod) 400 g
• grated zucchini 200 g
• garlic, chop 1 pc.
• fresh grated ginger 1 tsp
• garam masala 0.5 tsp
• cilantro, chopped 1 tbsp
• sesame oil for frying
• salt
• for the sauce:
• ghee or ghee butter 70 g
• garam masala 1 tsp
• paprika 1 tsp
• ground coriander 1 tsp
• cayenne pepper 1 pinch (s)
• fresh grated ginger 1 tsp
• cinnamon stick 1 pc.
• tomatoes in their own juice 400 g
• coconut milk 250 ml
• lemon juice 1 tbsp
• salt 1 tsp

Directions

1. Grind the fish fillets in a meat grinder or blender, mix the resulting minced meat with the rest of the meatball ingredients Roll small walnut-sized balls from the resulting mixture Heat the sesame oil in a skillet, fry the meatballs over medium heat, transfer them to a plate
2. In another skillet (or in the same, but washed) heat the ghee oil over low heat, add spices and fry for 1 minute Increase the heat to maximum and add the tomatoes along with the juice, cook for 5 minutes, stirring constantly
3. Add lemon juice, coconut milk and meatballs, reduce heat and simmer for 5-7 minutes. Salt to taste, serve with boiled basmati rice.