Recipe focus: Indian Fishcakes with Spicy Green Chutney
If you need an extra bit of heat this January, this recipe may be just what you’re looking for! Featuring a delicious medley of herbs and spices, this fiery fishcake and punchy chutney combination is as warming as it is tasty.
For the Fishcakes:
½ teaspoon cumin seeds
1 fresh green chilli, freshly minced
½ teaspoon of garam masala
A few sprigs of dill, chopped
Vegetable oil for frying
For the Chutney:
2 good handfuls of coriander leaves, stalks chopped
2 fresh chillies
1.25cm of ginger, scraped and chopped
A good squeeze of lemon juice
Salt to taste
- Fish Cakes
- As the loin is so fresh, the fish can be placed in an oven for 6 minutes at 180 degrees. No need for oil or seasoning. Then flake the fish and pat dry.
- Mix dry fish with lemon juice and leave to infuse for 30 minutes.
- Heat a frying pan and add the cumin seeds. Dry fry on a high heat. Fry until they change colour, then transfer to a mortar pestle or a blender and grind.
- Add the crushed cumin, chilli and garam masala to the fish and season with salt.
- Crumble the bread into a bowl with the dill and fish. Divide into 8 equal sized balls and flatten.
- Heat oil in a large frying pan until hot. Then dust the fishcakes in flour and fry for 4 minutes on each side until golden.
- Finally, drain on kitchen paper and serve with the chutney.
- Using a blender put the coriander, chillies, garlic, ginger, mint, onion, and a little water and blitz to form a fine paste.
- Season to taste with salt and lemon juice. Store in an airtight container for up to 3 days.