Mangalorean Königsberger Klopse

Ingredients

In this Mangalorean adaptation, the traditional German dish is transformed by incorporating Mangalorean flavors and ingredients. The original recipe uses beef or veal for the meatballs, while we substitute it with fresh fish, commonly found in Mangalore. The tamarind gravy replaces the creamy white sauce, adding a tangy and spicy element. The addition of coconut enhances the coastal flavors of Mangalorean cuisine. We alse have the original recipe for Königsberger Klopse, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, deboned and minced 500g (1.1 lb) fresh fish fillets, deboned and minced
• 1/2 cup grated coconut 1/2 cup grated coconut
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Coconut oil, for frying Coconut oil, for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced fish, grated coconut, chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat coconut oil in a deep pan over medium heat. Fry the fish meatballs until golden brown and cooked through. Remove from the pan and set aside.
4. 4.
   In the same pan, add the chopped onion and sauté until golden brown. Add the tamarind paste and cook for a minute.
5. 5.
   Add water to the pan, along with the remaining spices (turmeric powder, red chili powder, coriander powder, cumin powder, garam masala), and salt. Stir well to combine.
6. 6.
   Gently place the fried fish meatballs into the gravy and simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Garnish with fresh coriander leaves and serve hot with steamed rice or neer dosa.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and deboned before mincing. You can use any firm white fish like cod, haddock, or tilapia.
• Tamarind paste — If you can't find tamarind paste, soak tamarind pulp in warm water and extract the juice. Strain the juice and use it in the recipe.

Tips & Tricks

• To make the meatballs extra tender, you can add a tablespoon of soaked and squeezed bread crumbs to the mixture.
• Adjust the spiciness of the dish by increasing or decreasing the amount of red chili powder and green chilies according to your preference.
• For a richer flavor, you can substitute coconut oil with ghee (clarified butter) while frying the meatballs.

Serving advice

Serve Mangalorean Königsberger Klopse hot with steamed rice or neer dosa. The tangy and spicy tamarind gravy pairs perfectly with the mildness of the rice or the softness of the dosa.

Presentation advice

Garnish the dish with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a shallow bowl, allowing the vibrant gravy to shine.