Goan fish and shellfish are skilfully prepared with spices to make cakes of all shapes and sizes, whereas the rest of India makes fish kababs. Although haddock is used in this recipe, you can use other less expensive white fish, such as coley or whiting.
Makes: 15-20
Ingredients:
450 g skinned haddock or cod
2 potatoes, peeled, boiled and coarsely mashed
4 spring onions (scallions), finely chopped
4 fresh green chillies, finely chopped
5 cm /2 in piece of fresh root ginger, crushed
a few fresh coriander (cilantro) and mint sprigs, chopped
2 eggs
dry breadcrumbs, for coating
vegetable oil, for shallow-frying
salt and ground black pepper
lemon wedges and chilli sauce, to serve
Method:
1. Place the skinned fish in a lightly greased steamer and steam gently until cooked. Remove the steamer from the heat but leave the fish on the steaming tray until cool.
2. When the fish is cool, crumble it coarsely into a large bowl, using a fork. Mix in the mashed potatoes.
3. Add the spring onions, chillies, crushed ginger, chopped coriander and mint, and one of the eggs. Mix well and season to taste with salt and pepper.
4. Shape into cakes. Beat the remaining egg and dip the cakes in it, then coat with breadcrumbs. Heat the oil and fry the cakes until brown on all sides. Serve as an appetizer or side dish, with the lemon wedges and chilli sauce.
