Fish Cakes with Masala Mayo (Machhi Ki Tikki)
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Ingredients
1 cucumber, peeled, deseeded and thinly sliced
1 small red onion, thinly sliced
6 stems of fresh dill, roughly torn
4 tbsp white wine vinegar
2 tsp grated of finely grated chopped fresh ginger
1 tsp fine sea salt
500g Rooster or Maris Piper potatoes, peeled
1 tbsp vegetable oil
1 fresh green chilli, finely chopped
¼ fresh red chilli, finely chopped
1 tbsp grated or finely chopped fresh ginger
1 tsp paprika
½ tsp fennel seeds, ground in a pestle and mortar
pinch of ground turmeric
¼ tsp fine sea salt
squeeze of lemon juice
2 tbsp mayonnaise
1 tbsp vegetable oil, plus extra for frying
1 tbsp grated or finely chopped fresh ginger
1 ½ tsp grated or finely chopped garlic
1 ½ tsp fennel seeds
½ tsp nigella seeds
¼ tsp ground turmeric
50g shop-bought Thai red curry paste
300g leftover cooked fish
handful of chopped fresh coriander
5-10 fresh mint leaves, chopped
Method
Measure out your spices into two separate small bowls: one bowl for the paprika, fennel, turmeric and salt for the masala mayo and one for the fennel seeds, nigella seeds and turmeric for the fish cakes.
Prepare and measure out all the remaining ingredients before you start cooking so that everything is ready to go and the spices don’t burn.
Mix together the cucumber, red onion, dill, vinegar, ginger and salt in a small bowl and set aside for 30 minutes to lightly pickle while you make the fish cakes, then drain.
Cook the whole potatoes in a saucepan of boiled salted water until cooked through but still holding their shape. Drain and set aside to cool, then grate using the large hole on the box grater.
Heat the oil in a small frying pan over a medium heat, then remove the pan from the heat. Add the green and red chillies, ginger, ground spices, salt and a squeeze of lemon, then transfer to a bowl and allow to cool before stirring in the mayonnaise until well combined. Chill in the fridge while you finish making the fish cakes.
While the potatoes are boiling and cooling, heat the oil in a frying pan over a medium heat. Add the ginger, garlic, fennel seeds, nigella seeds and turmeric and cook for 1 minute, then add the curry paste and stir to combine. Reduce the heat to low and cook for 3-4 minutes more, stirring constantly so that the paste doesn’t stick or burn.
Flake the cooked fish into a large bowl, using this opportunity to make sure there are no bones. Add the spiced curry paste, grated potato and fresh herbs and mix until well combined. Divide into eight portions and form each one into a cake roughly 5cm across.
Heat some oil in a large non-stick frying pan over a medium heat. Working in batches if necessary, so that you don’t crowd the pan, add the fish cakes and cook for 5 minutes on each side, until golden brown and heated through (remember, the fish and potato are already cooked).
Serve the fish cakes with a spoonful of the masala mayo, a pinch of flaky sea salt on top and some pickled cucumbers and red onions on the side.
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