Fishing Vessel Owners' Association
100 years of serving the fishing community

F/V Kristiana
Crowley's curried fish balls
John and Mary Crowley

2 pounds fillets of halibut
1/2 cup sesame oil or peanut oil
1 teaspoon indian curry powder (mild)
3 onions, chopped fine
1 can (20 oz.) Stewed Tomatoes
4 cloves garlic, minced
1 teaspoon grated lemon rind
1 teaspoon turmeric
1/4 cup flour

Wash fish thouroughly and remove any bones. Grind it in a food processor.
Chop very fine. Heat 1/4 cup of the oil in a skillet. Add onions, garlic,
lemon rind, turmeric, and curry powder. Saute for 10 minutes, stirring
frequently. Remove one third of this mixture and add to ground fish. Stir
mixture together, make sure the spices are evenly distributed through the
fish. Form the fish mixture into walnut-size balls. Roll lightly in the
flour.

Add the remaining oil to the mixture in the skillet and heat. Add the fish
balls and brown lightly on all sides, Add the tomatoes and cook over low
heat for 25 minutes. Serve hot with broiled rice.

As a side point, we triple this recipe and put the brown fish balls into
oven to finish cooking or use a glass pan and put them into the microwave
oven.