RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein Fried-Fish Balls - pareve
Ruth Heiges wrote: "As soon as I saw the recipe for chopped, fried-fish balls and her explanation that this form is known only in England, having been brought there by Jew from Portugal" ---------------------------- It eventually made its way to South Africa! My Mom would make these quite often. Sometimes we had them plain, with a squeeze of lemon, and sometimes she would pour over a curry sauce: 2 onions, sliced 1 1/2 tablespoons brown vinegar 1/2 cup water 1 tablespoon apricot jam 1/2 cup seedless raisins 2 bay leaves a few peppercorns 1 tablespoon ketchup 1 tablespoon golden syrup 1 tablespoon sugar 1 tablespoon curry powder Brown onions in a little oil. Add the remaining ingredients and bring to the boil. If needed the sauce can be thickened with a tablespoon of cornflour in a little water.
