These aromatic and tender fish balls are infused with Indian-inspired spices and herbs, pan-seared to golden perfection, and served with a cool and refreshing mint yogurt sauce. Perfect as a small plate, appetizer, or protein-packed party bite.
Yields4 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
about 18–20 fish balls
For the Curried Fish Balls
450gwhite fish fillets, skinless (e.g., cod, haddock, or tilapia), chopped into chunks
½cupbreadcrumbs
1large egg
2green onions, chopped
2clovesgarlic, minced
1inch piece fresh ginger, peeled and grated
2tbspfresh cilantro, chopped
1tbspcurry powder
½tspground cumin
½tspturmeric
¼tspchili flakes or cayenne pepper (optional)
½tspsalt
Black pepper, to taste
2tbspolive oil, for pan-searing
For the Mint Yogurt Sauce
½cupplain Greek yogurt
¼cupfresh mint leaves, finely chopped
1tbsplemon juice
1clovegarlic, minced
1tbspolive oil
Salt and pepper, to taste
Make the Mint Yogurt Sauce
1
In a small bowl, combine Greek yogurt, chopped mint, lemon juice, garlic, and olive oil.
Season with salt and pepper to taste.
Cover and refrigerate while you prepare the fish balls, to let the flavors meld.
Prepare the Fish Ball Mixture
2
Add the fish chunks to a food processor and pulse until finely minced (do not overprocess).
Add breadcrumbs, egg, green onions, garlic, ginger, cilantro, curry powder, cumin, turmeric, chili flakes, salt, and pepper.
Pulse or stir to combine into a slightly sticky mixture.
Wet your hands and roll the mixture into small balls, about 1.5 inches in diameter. You should get 18–20 balls.
Cook the Fish Balls
3
Heat 2 tbsp olive oil in a large nonstick skillet over medium heat.
Place the fish balls in the skillet, searing for 6–8 minutes, turning occasionally until golden brown and cooked through (internal temperature 145°F / 63°C).
Transfer to a plate lined with paper towels to drain excess oil.
Serve
4
Arrange the warm fish balls on a platter.
Serve with a small bowl of the mint yogurt sauce on the side or drizzled over top.
Garnish with extra mint leaves or lemon wedges.
Tips and Variations
5
Baked Option: Bake at 400°F (200°C) for 18–20 minutes on a parchment-lined baking sheet.
Spicy Twist: Add a minced green chili or a dash of hot sauce to the mixture.
Make Ahead: Uncooked fish balls can be frozen for up to 1 month. Thaw before cooking.
No Food Processor? Finely chop all ingredients by hand and mix in a bowl.
Ingredients
about 18–20 fish balls
For the Curried Fish Balls
450gwhite fish fillets, skinless (e.g., cod, haddock, or tilapia), chopped into chunks
½cupbreadcrumbs
1large egg
2green onions, chopped
2clovesgarlic, minced
1inch piece fresh ginger, peeled and grated
2tbspfresh cilantro, chopped
1tbspcurry powder
½tspground cumin
½tspturmeric
¼tspchili flakes or cayenne pepper (optional)
½tspsalt
Black pepper, to taste
2tbspolive oil, for pan-searing
For the Mint Yogurt Sauce
½cupplain Greek yogurt
¼cupfresh mint leaves, finely chopped
1tbsplemon juice
1clovegarlic, minced
1tbspolive oil
Salt and pepper, to taste
Directions
Make the Mint Yogurt Sauce
1
In a small bowl, combine Greek yogurt, chopped mint, lemon juice, garlic, and olive oil.
Season with salt and pepper to taste.
Cover and refrigerate while you prepare the fish balls, to let the flavors meld.
Prepare the Fish Ball Mixture
2
Add the fish chunks to a food processor and pulse until finely minced (do not overprocess).
Add breadcrumbs, egg, green onions, garlic, ginger, cilantro, curry powder, cumin, turmeric, chili flakes, salt, and pepper.
Pulse or stir to combine into a slightly sticky mixture.
Wet your hands and roll the mixture into small balls, about 1.5 inches in diameter. You should get 18–20 balls.
Cook the Fish Balls
3
Heat 2 tbsp olive oil in a large nonstick skillet over medium heat.
Place the fish balls in the skillet, searing for 6–8 minutes, turning occasionally until golden brown and cooked through (internal temperature 145°F / 63°C).
Transfer to a plate lined with paper towels to drain excess oil.
Serve
4
Arrange the warm fish balls on a platter.
Serve with a small bowl of the mint yogurt sauce on the side or drizzled over top.
Garnish with extra mint leaves or lemon wedges.
Tips and Variations
5
Baked Option: Bake at 400°F (200°C) for 18–20 minutes on a parchment-lined baking sheet.
Spicy Twist: Add a minced green chili or a dash of hot sauce to the mixture.
Make Ahead: Uncooked fish balls can be frozen for up to 1 month. Thaw before cooking.
No Food Processor? Finely chop all ingredients by hand and mix in a bowl.
