Simple Fish Curry

I could have sworn I posted this curry recipe before. But as it happened I was browsing C&T earlier today and realised that I didn’t. It has been some time since my last one and I still have to get back into the gist of things. We are really busy at the moment, with a move to Malta coming up shortly in just a few weeks at my end. I am still getting used to the idea, not to mention preparing myself for the killer summer months ahead. Unfortunately I don’t have many summer recipes lined up, and this move threw me more than I could have ever imagined. So please forgive me if you see a few typos scattered here and there. I’m too distracted and preoccupied these days, which is not a good thing. (Seven years in Surrey flew by in an instant but what an experience it was!) I don’t feel organised at all and I’m trying to schedule as many posts, photos and recipes as I can. What I must do though is to take an August break. But more on that in future posts.

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Really Easy Fish Cakes

I think that comfort food does not necessarily mean fatty food. Fish cakes are packed with good energy without the heaviness of any meat. Not that I don’t like meat patties once in a while, but these are a great alternative, and can be eaten in summer and also during the dreary winter months. I love them and hope you do too. This recipe makes around 14 100g cakes. However you can make them as small as you like for parties and picnics. Here’s what you need:

• 750g potatoes (cooked, mashed with 15g butter and cooled)
• 550g white fish (I used pollock)
• 200g breadcrumbs
• ¼ teaspoon chilli powder
• ¼ teaspoon pepper
• ¼ teaspoon salt
• grated zest of 1 lemon
• 1 egg for binding

1. Place some flour in a small bowl. Mix all the ingredients well in a large bowl.
2. Flour your hands to avoid extra stickiness and using a ½ cup measure if you have one (or measure 100g per patty) spoon the measured mixture into your hands to form one fish cake. Then dip this into the flour to coat.
3. Pat each cake to remove the excess flour, place on a plate or flat dish and repeat until all the mixture is used up. Cover the fish cakes with cling film and place in the fridge for around 30 minutes to help them cool and firm up. This will help them remain whole in the frying pan and in the oven after that.
4. At this stage you can preheat the oven to 170ºC. Place about a tablespoon of oil and a small knob of butter into a shallow pan and fry the cooled fish cakes on both sides, giving them around 5 to 6 minutes per side. Put them into a lined baking dish and finish them in the oven for 15 minutes, or until they turn golden brown on top.

Serve with a green salad and some Halloumi cheese, but my favourite way to eat this is in between some fresh wholemeal bread with a light spread of mayo!

Enjoy!

Rob x