Sprinkle of : turmeric, cumin, smoked paprika, salt & pepper to taste.
1 small onion, finely chopped
2 medium size carrots (sliced into 1/2inc circles)
2-3 garlic cloves
3tbs olive oil
3tbs of your favorite tomatoes sauce
2 small cans of chickpeas ( don’t throw the chickpeas water )
1/2 bunch of : parsley, cilantro finely chopped
Fresh Spicy pepper (optional)
Start with my fish tip :
Tip : I always soak my fish in ice water with a splash of lemon juice/ white vinegar, sprinkle of salt ! I am very sensitive to “fishy” taste and this is a game changer!
While your fish is soaking in lemon salt water, start by chopping onion and all the green herbs
After 15-20 minutes dry the fish and chop it into big pieces
Add fish , green herbs & garlic & spices into your food processor, on high until you get it all blended, should look green mostly! Haha ! You might need to repeat this step depending on your food processor size !
Once your got the fish balls mixture, pass it to a large mixing bowl and start to scoop balls, by spoon or by hand , spray a large plate and place your fish balls on it in one layer, let them rest in the fridge for a few minutes
Let’s work on the sauce: On non stick skillet, medium heat , start sauté the onions when they are golden add carrots, chickpeas and spicy pepper ( don’t throw the chickpeas water ! )
Add all spice, tomatoes sauce, 1/2 cup of chickpeas water and mix, bring to boil and cover and simmer low
Take the fish balls out of the fridge and prepare non stick pan, medium high heat , Coconut oil spray and , “fry” each fish ball for 3 minutes each side or until crispy and gold.
You can keep some fish balls without sauce ( my kids favorite) and the rest add to your sauce ( my husband favorite) cover and cook it on low heat for about 45-55 minutes, serve warm always garnish with a squeeze of fresh lemon, drizzle of olive oil & pink salt 💚enjoy