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Curried Indian Fish Cakes with Potatoes & Peas--A Different Take on a Mark Bittman Dish

Posted Jun 09 2010 3:01am


It's Potluck time again at I Heart Cooking Clubs and I am revisiting my potluck dish from last month--Mark Bittman's Cod Cakes with Ginger, Cilantro and Scallions . I kept thinking it would be fun to take Bittman's fish and mashed potato base and make an Indian-spiced version of my own. I used some local fish (ono to exact), curry powder and nigella seeds and then added some peas for color and to create a samosa feeling. I pan fried them for a crispy crust and a soft interior, and they were fabulous with a simple salad for a light dinner.


Curried Fish Cakes With Potatoes & Peas
adapted from Mark Bittman
(Yield 4 servings)

1 baking potato weighing about 1/2 pound
1 1/2 pounds fillet of cod or other mild, delicate white fish
salt and freshly ground pepper
1 tablespoon curry powder
2 tsp nigella seeds
1 fresh or dried hot red chile, minced, or 1/4 teaspoon cayenne pepper, or to taste
1/2 cup minced cilantro leaves, plus more for garnish
1/2 cup peas
2 tsp peanut or other oil
Lime wedges

Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.

Meanwhile, place the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off heat, and set a timer for 10 minutes. Use a slotted spoon to remove the fish to a bowl.

When potato is done, peel it, mash it and mix in the curry powder, cayenne or chile and nigella seeds. Mix the potato with the fish. Add the cilantro and peas along with some of the salt and pepper to taste. Work the mixture with your hands until it is well blended and shape into 8 equal burger-shaped patties.


Preheat the broiler, and set the rack about 4 inches from heat source. Brush the patties on both sides with oil, then place on a non-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro, and serve hot, with lime wedges.

For Pan-fried Fish Cakes: Increase the oil to 1/3 cup or more if necessary. Heat oil in a large skillet (the oil should be at a depth of about 1/16 inch) over medium-high heat. When it is hot (a pinch of the fish mixture will sizzle immediately), add the cakes. Cook, turning once, until brown on both sides, about 10 minutes total.


Notes/Results: Delicious! Full of wonderful flavor and texture, these fish cakes worked on a lot of levels. Between the medium curry powder and the bit of cayenne, it had just enough kick. They were great for dinner and just as good warmed up the next morning for breakfast. I will definitely make these again as they are an easy fix when I am craving Indian curry.


You can check out the potluck creations of the other IHCC participants by going to the post here and following the links.

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