Stew with Indian fish balls

Let the fish thaw. Peel the potatoes and cut into equal pieces. Put the potatoes and stew vegetables in a pan and add 250 ml of water and salt. Cook in 20 to 25 minutes with the lid on the pan until done.

In the meantime, push out as much moisture as possible from the fish. Cut into very small cubes. Mix in the breadcrumbs, spice paste and salt and form 8 equal balls. Heat half of the olive oil in a frying pan and fry the fish balls over medium heat for about 12 minutes until golden brown and done.

Pour the potatoes with the vegetables and stamp with the rest of the olive oil, mustard, pepper and salt to form a smooth stew. Serve with the fish balls.