Indian curry, sweet & spicy chutney and cooling yoghurt
This recipe has been on my mind for quite a while now, but you know how it is, life’s busy and somehow I never managed to sit down and poor it into a new blog entry. So I’m happy to finally be publishing another post 🙂
I really like this dish, because the flavors complement each other perfectly and the chutney is – also as a stand-alone – brilliant. You have Indian-inspired curried fish, soft potato, and this warming sweet & spicy tomato chutney with a hint of coriander that aligns well with the curry flavor. Carrot and peas give it a certain lightness and adding a dollop of fresh natural yoghurt and some cooling cucumber on the side to balance everything beautifully.
As always, everything is as healthy as possible. The fish cakes feature lean protein and omega 3 fatty acids in the form of cod fish and a nice portion of vegetables due to potato, peas, carrot and not to forget, the chutney. Moreover, it’s the perfect dish if you have some leftover cooked potatoes you need to use up.
By the way: you can store the sweet & spicy tomato chutney in the fridge for up to three weeks. It is absolutely delicious with some cheese or as a spread on some rye bread, which is why I usually make some extra. 🙂
So, let’s get cooking!
For the fishcakes
200g cod fish filets
300g potatoes, peeled
1 spring onion, finely chopped
50g carrot, grated
50 frozen peas
zest of one lemon
1 large egg
3 tbsp flour
1 tbsp sesame seeds
1 tbsp curry powder
1/2 tsp ground cumin
a few stalks of fresh coriander, finely chopped
250g of natural yoghurt (to serve)
For the sweet & spicy tomato chutney
250g tomatoes, roughly chopped
100g red onion, finely chopped
1 red chili, deseeded and finely sliced
25g brown sugar
50ml red wine vinegar
1/4 tsp coriander seeds, crushed
1. Start with the fish cakes: peel and roughly chop the potatoes, place in a large pot of salted water and boil until soft. Rub the fish filets all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the fish into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the cod fish and potatoes are both cooked.
3. Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Make sure that most of the moisture has evaporated. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, put it into a bowl and flake the fish into it with 3 tablespoons of flour. Add the egg, carrot, peas, spring onion, curry powder, cumin, sesame seeds, chopped coriander with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.
4. Dust a plate with a little of the extra flour. Divide your fish cakes into 6, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate and place in the fridge for about an hour, so they can firm up a bit.
5. While the fish cakes are in the fridge take care of the chutney: place all the ingredients in a sauce pan, season to taste and simmer for 30 to 40 minutes or until jammy. If you want to keep some for another time, poor into a sterilized jar and leave to cool.
4. Put a large fry pan on a medium heat and add a couple of lugs of olive oil. Once the oil is hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden. Serve straight away with a good dollop of sweet & spicy tomato chutney and yoghurt and a slice of lemon to squeeze over. A crisp salad or some fresh cucumber are perfect as side.