Kerala x Britain
Kerala fish cakes with curry leaf tartare
Meen cutlet put on a British coat and came back very crunchy.
60 minTime
27 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original614kcalsame
27 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Poach the fish in salted water with the turmeric at a gentle simmer for 6 minutes. Drain and flake, removing any bones. Boil the potatoes 15 minutes, peel and mash.
- 2Heat the coconut oil on medium heat. Cook the onion, ginger, garlic, chilli and 1 sprig curry leaves, chopped, for 6 minutes.
- 3Mix the fish, potato, masala, pepper, garam masala, coriander and 1 tsp salt. Shape into 8 flat cakes and chill 15 minutes.
- 4Dip each cake in the egg, then press into the breadcrumbs.
- 5Heat the oil in a wide pan on medium heat. Fry the cakes 3 minutes a side.
- 6Fry the remaining curry leaves in the pan on medium heat for 10 seconds and crumble. Mix with the mayonnaise, pickles, capers, shallots, lemon juice and a pinch of salt.
Serve it like this
Stack two fish cakes off centre, add a generous spoon of curry leaf tartare at the side and finish with a lemon wedge and a fried curry leaf on top.