This is an appetising first course of hot curried fish balls rolled in sesame seeds and dressed with oil and lemon, served with cold spiced yoghurt sauce. They can be made in advance and re-heated or kept hot until you are ready to eat them. If you have not got all the spices just use the ones you have, even if you have only got curry powder. Patak’s Tikka paste which is used in the sauce is worth looking for in an Indian grocers. It is milder and much better tasting than usual curry pastes and is very useful for brushing over meat and chicken which you are going to grill or barbecue, as well as adding to curries and sauces. If you can’t get it for this sauce you can use a combination of the spices used in the fish balls.
Put the fish through a mincer or if you have not got one cut it up as small as possible. Mix the fish and the salt, crushed garlic and spices into a mixing bowl together. Stir in the lightly beaten egg thoroughly. Spread the sesame seeds out on to a large board. Gather the fish mixture up into small balls and roll lightly on the sesame seeds so that they are thinly coated. Brush the bottom of a roasting pan with oil and put in the balls. Spoon a little oil on top of each and
© 1976 Josceline Dimbleby. All rights reserved.