Pilauh Machilimo Sas (Fish Balls and Sauce)

Ingredients

• two pounds of fish
• a teaspoon of fine herbs
• a teaspoon of coriander
• a teaspoon of cumin seeds
• half the quantity of aniseed
• half a teaspoon of red chilli
• a dessert-spoonful of salt
• an egg
• a couple of sliced onions
• a teaspoonful of ground green ginger
• a quarter of a teaspoonful of garlic
• a teaspoonful of salt

Method

1. 1

   Pass fish through a sieve, mix with breadcrumbs and spices, form into balls, and fry.

2. 2

   Prepare sauce with fried onions and spices, and serve fish balls with rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 136. The excerpt below is the record exactly as published.

Pilauh Machilimo Sas (Fish Balls and Sauce) Samosa Kustar Karkarien (Pancakes) (Custards and Almonds) Korharano Murembo (Pumpkin Preserve) 332 PARSES (Fest) Cheval Vagaralle. (Fried Rice.) Tuverni Dal Masallah. (Spiced Lentils.) Both of these dishes are prepared the same way as given in the " ordinary " Parsee dinner. Taraii Mechli. (Fried Fish.) Take two teaspoonfuls of ground onions, one tea- spoonful of large red chillies, two teaspoonfuls of salt, half a teaspoonful of poppy seeds, and half the quantity of aniseed. Grind all these into a fine powder and smear on both sides eight fillets of sole (two soles), and put to the one side for two hours. Fry a nice brown in sufficient boiling ghee to cover them, and eat with bread and chutnies. Yarali Ida. (Fried Eggs.) Fry in boiling ghee two sliced onions. When light brown put them to the one side, and fry six eggs on both sides, sprinkling top and bottoms with a mixture of half a teaspoonful of turmeric, half a teaspoonful of coriander, quarter of a teaspoonful of ginger, a quarter of a teaspoonful of red large chillies, and a teaspoonful of salt, all ground and carefully mixed. Trim off the ragged edges, and eat with bread, &c. Iestu. (Stewed Vegetables.) Put in a pot three parsnips, one tender carrot, three potatoes, and half a pound of shelled green peas. Cut the potatoes in eight pieces, and the other ingredients accordingly. 333 BANQUETS OF THE NATIONS Fry in boiling ghee or butter two sliced onions, and when browned put to the one side, and fry the following, viz. : — Half a teaspoonful of coriander, salt, and mustard seeds, a pinch each of aniseed and poppy seeds, and a suspicion of garlic, all ground before frying. Put in the vegetables (cut in pieces) , a cupful of water, the same of milk curd, and two ounces of ghee, and stew till tender. Eat with bread. Pilauh Machilimo Sas. (Fish Balls and Sauce.) Pass two pounds of fish (raw or cooked), free of skin and bones, through a sieve. Put in a few breadcrumbs, of each a teaspoon of fine herbs, coriander, and cumin seeds, half the quantity of aniseed and red chilli, all ground together and fried in ghee, in which you have first fried a couple of sliced onions. Remove the fried onions, and mix the fish with the condiments, a dessert- spoonful of salt, and an egg, and make into balls about twice the size of walnuts. Take the fried onions and put in a pan with more boiling butter, heat up and place to the one side, and fry three pounded coriander leaves, one green chilli, a teaspoonful of ground green ginger, quarter of a tea- spoonful of garlic

Cook this with the app: pantry check, scaling, and the assistant.