West Indies Fish Cakes With Curry Aioli Recipes

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EMPANADA-STYLE SRI LANKAN FISH PATTIES WITH CURRY AïOLI



Empanada-style Sri Lankan fish patties with curry aïoli image

Make these moreish Sri Lankan fish patties to feed a crowd. Served with a quick curry aïoli for dipping, they take a bit of effort but are well worth it

Provided by Dom Fernando

Categories     Buffet, Lunch, Snacks

Time 1h5m

Yield Makes 26-28 patties

Number Of Ingredients 24

300g plain flour, plus extra for dusting
½ tsp fine salt
100g unsalted butter, cold and cubed
1 egg yolk, beaten
80ml coconut milk
125g potatoes (1 medium-large potato)
500ml rapeseed oil, for deep-frying, plus 1 tbsp
½ red onion, finely chopped
1½ garlic cloves, finely chopped
½ thumb-sized piece of ginger, peeled and finely chopped
½ tsp turmeric
¼ tsp cumin
pinch of ground cinnamon
pinch of ground cloves
½ tsp ground black pepper
150g canned mackerel or tuna, drained
¼ small bunch of dill, finely chopped
½ tsp fine salt
¼ lime, juiced
1 egg white, beaten
1 small garlic clove, crushed
1 tsp lemon juice
½ tsp curry powder
4 tbsp mayonnaise

Steps:

  • For the pastry, mix the flour and salt together in a large mixing bowl. Add the butter and rub into the flour until it's the texture of breadcrumbs. Mix the beaten egg yolk into the dough. Slowly pour in the coconut milk, kneading the dough until it just comes together. Add a little flour or water if needed. Wrap and chill for an hour.¼½
  • Meanwhile, make the filling. Put a pan of water on to boil. Peel the potato and chop into 1cm cubes, then add to the pan and simmer over a medium heat for 10-12 mins until cooked through. Drain and leave to cool.
  • Heat the 1 tbsp oil in a saucepan and cook the onion, garlic and ginger for 8 mins until golden. Add the spices and black pepper, stir and cook for 1 min, then add the fish and dill, and cook for another 2-3 mins. Add the potato and salt, and mix well, cooking for 2 mins. Take the pan off the heat, add the lime juice and leave to cool.
  • Break the pastry in half and roll out each half, in turn, on a floured surface to a depth of 3mm. If you have one, use a 7cm pastry cutter to cut out eight circles from each sheet of pastry, re-rolling the pastry and cutting circles until it's all used up. There will be about 26-28 in total.
  • Spoon 1 tsp of the fish mixture onto each of the pastry circles. Using a small pastry brush, brush some egg white along the edges of each of the pastry circles. Fold each one to make an empanada shape. Using a fork, press along the sides to ensure they are fully sealed.
  • Pour 500ml oil into a saucepan making sure it's no more than two-thirds full, and heat to 180C, or until a little piece of pastry starts to sizzle. Carefully deep-fry the patties in small batches for 2-4 mins, turning halfway through until golden. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
  • Put all the ingredients for the aïoli in a mixing bowl, stir together and serve with the empanadas.

Nutrition Facts : Calories 137 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CURRIED FISHCAKES



Curried fishcakes image

Make a batch of these spiced cod fishcakes and freeze them for busy weeknights. Serve with salad and coleslaw for a tasty family meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 13

500g Maris Piper potatoes , peeled and cut into 3cm chunks
2 tbsp olive oil
3 large garlic cloves , crushed
1 thumb-sized piece ginger , peeled and grated
1 tsp black mustard seeds
2-3 heaped tbsp medium curry powder
4 skin-on cod fillets
400ml semi-skimmed milk
1 small lemon , zested and juiced
150g plain flour
2 medium eggs , beaten
150g panko breadcrumbs
salad leaves and slaw, to serve

Steps:

  • Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry for 5 mins. Lightly crush the potatoes with a potato masher until slightly chunky.
  • Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the garlic, ginger, mustard seeds and curry powder for 1 min. Stir the spices through the potatoes, season with salt and set aside.
  • Put the cod in a large saucepan over a medium heat, pour over the milk and bring to a simmer. Immediately remove from the heat, cover and set aside for 10 mins to poach. Lift the fish out with a slotted spoon, then remove and discard the skin. Flake the flesh into the potato mixture in large pieces, then fold in with the lemon zest and juice. Shape the mixture into eight fishcakes using your hands.
  • Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip each fishcake in the flour, then the eggs, then the breadcrumbs. Set aside on a baking sheet. To freeze, cover and freeze on the sheet until solid, then transfer to freezerproof containers.
  • Heat the remaining oil in a large non-stick frying pan over a medium heat and heat the oven to low. Fry the fishcakes in batches for 5-6 mins on each side until golden and crisp. Keep warm in the oven as you cook them. Serve with the salad leaves and slaw on the side.

Nutrition Facts : Calories 594 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium

WEST INDIES FISH CAKES WITH CURRY AIOLI



West Indies Fish Cakes With Curry Aioli image

The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning curry aioli (lots of garlic flavor there!) with it or use your favorite tartar sauce. Note: if using salt cod, you will have to soak that for several days in water, changing out the water about every 6 hours until the saltiness goes away (refrigerated). Then you will need to remove any bones, skin and cartilage if they are present, before boiling and flaking your fish. Enjoy!

Provided by PalatablePastime

Categories     Caribbean

Time 27m

Yield 12 fish cakes, 4-6 serving(s)

Number Of Ingredients 16

2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish)
1 1/2 cups all-purpose flour
3 scallions, chopped
5 cloves garlic, minced
2 large eggs
1 teaspoon curry powder (Jamaican style preferred)
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
1 cup water
oil (for shallow frying; as needed)
lemon slice, for garnish (optional)
1 cup mayonnaise
1/2 teaspoon cayenne pepper
2 teaspoons curry powder (Jamaican style preferred)
2 teaspoons fresh lemon juice
6 cloves garlic, minced (or more)

Steps:

  • You can prepare the aioli in advance if you wish (just keep it refrigerated).
  • Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
  • Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
  • Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
  • Heat 1-2 inches cooking oil in a large skillet until hot.
  • Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
  • Do not overcrowd pan.
  • Drain fish cakes on paper toweling.
  • Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.

Nutrition Facts : Calories 460, Fat 22.8, SaturatedFat 3.8, Cholesterol 108.3, Sodium 732.4, Carbohydrate 55.7, Fiber 2.4, Sugar 4.5, Protein 9.5

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