Ingredients
- 65g stale bread (about 2 thickish slices)
- 1 kg minced white fish such as cod, haddock or whiting (or use fillets, and mince it yourself using a food processor)
- 2 medium-large onions, chopped
- 8 cloves of garlic, chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp garum masala (or a masala for fish)
- 1 bunch of fresh coriander, coarsely chopped
- 1 egg
- salt, black pepper, and chili powder
- 150 ml vegetable, seed or olive oil
- 400g canned whole peeled tomatoes (include their juices)
- 1 tsp paprika
- about 1 tsp lemon or lime pickle, finely chopped
- ¼ fresh organic lemon, peel and flesh, diced
- about 1 tbsp lemon juice, or as needed
Directions
Step 1
Place the bread in bowl and pour cold water over it; leave to soak for about 10 minutes depending how stale and hard it is. When softened, squeeze dry and pour off the water.
Step 2
Add the minced fish to the bread with half the chopped onions, half the garlic, half the turmeric, the ginger, half the garum masala, and half the coriander. Mix well, then add the egg and a few shakes of salt, pepper, and chili powder. Chill while you make the tomato sauce.
Step 3
For the tomato sauce, heat the oil in a frying pan and sauté the remaining onion and garlic gently until the onion is soft, then sprinkle in the remaining spices and warm through.
Step 4
Add the tomatoes, paprika, and half the remaining coriander to the pan and cook over medium heat until the mixture becomes a thick sauce. Add the lemon pickle, diced lemon, lemon juice, and taste for seasoning. Set aside while you make the fish patties.
Step 5
For the fish patties, take the reserved fish mixture and using wet hands, form walnut sized lumps into balls; flatten slightly with your hands to form patties.
Step 6
Over a medium heat, warm the tomato sauce; when it starts to boil, reduce the heat to low and gently add the fish patties to the pan. Cook gently in the tomato sauce, for 15-20 minutes, turning twice.
Step 7
Serve hot, sprinkled with the remaining chopped coriander leaves.
