Home of the world's oldest active fishing fleet
Eat on the Wild Side

Eat on the Wild Side


Crowley's Curried Fish Balls


  • 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


  1. Wash fish thouroughly and remove any bones. Grind it in a food processor.
  2. Chop very fine.
  3. Heat 1/4 cup of the oil in a skillet. Add onions, garlic, lemon rind, turmeric, and curry powder.
  4. Sauté for 10 minutes, stirring frequently. Remove one third of this mixture and add to ground fish.
  5. Stir mixture together, make sure the spices are evenly distributed through the fish.
  6. Form the fish mixture into walnut-size balls. Roll lightly in the flour.
  7. Add the remaining oil to the mixture in the skillet and heat.
  8. Add the fishballs and brown lightly on all sides.
  9. Add the tomatoes and cook over low heat for 25 minutes.
  10. 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

- John and Mary Crowley, F/V Kristiana 

James Johnson