Fish Cakes with Masala Mayo (Machhi Ki Tikki)

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