Fish Curry Cakes

• 450g of fish skinned and filletted, I use pollock
• 50g of raw prawns chopped up
• 300ml of milk
• 350g of mashed potato seasoned with some freshly grated nutmeg.
• 2 limes cut into wedges for serving.
• 1 egg beaten
• 100g of flour
• 100g of breadcrumbs (use japanese ones if you can get them)
• Salt and pepper.

*Add to the milk cumin seeds, mustard seeds, 2 curry leaves, 2 bay leaves, fennel seeds, cardamon pods, turmeric, chilli powder, fenugreek seeds
You need about a half teaspoon of each, mix together in a bowl and aff 2/3rds of the mixture to the milk. Grind the remaining spices in a spice grinder to add to the breadcrumbs later.

Cooking Information

1. Add the spices to the milk and heat in a wide shallow pan.
2. Bring this to a rolling simmer before adding the fish and simmering for around 10mins.
3. Remove the fish from the pan and allow the fish to cool to a point where you can handle it.
4. In a bowl add about a tablespoon of the milk to the mash and mix it well.
5. Flake the fish into the mash and mix together without breaking it up too much.
6. Add the raw prawns at this stage and give the whole thing one last mix.
7. Divide the mixture into 4 portions and shape into fish cakes.
8. Add the ground spices to the breadcrumbs and mix well.
9. Now dip the fishcakes in the flour, patting off the excess, then dip it in the egg and cover with breadcrumbs. Repeat the process to make sure you have a really crispy coating.
10. Allow to stand in the fridge and hour at least (you can actually do this the day before)
11. Heat 4tbs of groundnut oil in a frying pan before placing the fishcakes in to cook for 5mins on each side or until golden brown.