Fish ball Stir-Fry with Green Onions and Celery

"Delight your taste buds with the savory symphony of flavors in this Fish Ball Stir Fry with Spring Onion and Celery. Bursting with freshness and aroma, this dish combines tender fish balls, crisp spring onions, and crunchy celery, all harmonizing in a tantalizing stir-fry. Simple yet sensational, it's a culinary journey you won't want to miss."

Ingredients for the Sauce:

- 3 dry Kashmiri Chillies

- 1 tablespoon of soy sauce

- 1 tablespoon of apple cider vinegar

- 1 tablespoon of brandy

- 1 tablespoon tomato ketchup

Grind all the above to a paste, once done keep the prepared sauce aside.

Ingredients for the Gravy:

200 grams spring onion (separate bulbs from greens) .

Finely chop the Onion bulbs , finely chop the greens of the spring onion.

Keep aside 1 cup of finely chopped greens of the spring onion for preparing the fish balls

4 stalks celery, finely chopped

6 cloves garlic, finely chopped

1 and 1/2 inch ginger, finely chopped

Ingredients for the Fish Balls:

600 grams milk shark , also known as mushi or any other fleshy fish

160 grams red onion, finely chopped

1 cup reserved spring onion greens, finely chopped

3 green chillies, finely chopped

1 teaspoon ginger garlic paste

1 cup celery leaves finely chopped

1 teaspoon of coriander powder

1/4 teaspoon cumin powder

1/4 teaspoon pepper powder

1/4 teaspoon turmeric powder

Salt to taste

1 egg (for binding)

Rice flour (for coating)

Method:

Boil the fish , once done allow it to cool. Debone and keep aside.

Heat vegetable oil in a large pan over medium heat.

Add chopped onions and sauté until translucent.

Stir in green chillies and salt, continue to sauté for another minute.

Add the finely chopped green tops of spring onions (reserve the bulbs for another use) and stir-fry for 2-3 minutes until they begin to soften.

Add ginger-garlic paste and spice powders (turmeric, cumin, coriander, and pepper powder). Cook for another minute until fragrant.

Toss in the finely chopped celery leaves and stir-fry for another minute.

Add the boneless fish pieces to the pan and mix well with the onion and spice mixture. Cook for a minute.

Adjust seasoning if necessary

Mix the fish with one egg, mashing well, then form into balls. Coat with rice flour and shallow fry.

2. In the same pan, sauté finely chopped garlic and ginger. Add finely chopped celery and stir-fry. Then add finely chopped onion bulbs and stir-fry.

3. Mix in the prepared sauce, then add just enough water and some of the spring onion greens. Cook on low flame.

4. Gently add the fish balls and some water. Allow to cook for 2 minutes on low flame.

5. Serve as a great appetizer or starter. Enjoy!