2 fish (herring) (Shawa)

2 grated red bell peppers & 1 scotch bonnet

1 chopped onion

2 cups diced tomatoes & bell peppers (green, red)

1 diced onion

1 tsp ground ginger

3 stock cubes (1 for the fish balls & 2 for the sauce)

1 tbsp curry powder

Salt to taste

1 tbsp ginger and garlic paste

1/2 tsp teema's pepper sauce

1 tbsp chopped scent

1/2 bottle oil

Method

Boil the fish with some salt. Flake and remove the bones. Add the grated bell peppers, diced onion, scotch bonnet, seasonings and a dash of ground ginger and curry powder. Mix well. Mould into balls. Break the eggs in a small bowl, add a pinch of salt and whisk.

  Heat some oil in a pan. Dip the fish balls into the whisked eggs and fry in hot oil till golden brown. 

   Heat some oil in a pan. Add the ginger garlic paste, chopped scent leaves and fry for some seconds. Add the pepper sauce,  diced onioñs and fry till translucent. Add the tomatoes, bell peppers,seasonings and  spices, fry for some minutes. Add the fish balls and stir gently in order not to break the balls. Cover and cook on low heat. Stir now and then gently. 

 Serve the fish balls with white rice and enjoy!

(c)Asmie's Kitchen

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