| Created by | Spinneys |
| Prep time | 30 minutes |
| Draining time | Overnight |
| Freezing time | 30 minutes |
| Cook time | 10 minutes |
| Serves | 4-5 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 510 |
| Fat | 25g |
| Saturates | 3g |
| Protein | 40g |
| Carbs | 32g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFLine a sieve with muslin, set it over a bowl and spoon in the amasi to drain overnight in the fridge.
Slice the onion and mince the ginger and garlic, then add them to a pot with the fish masala, curry powder, ½ tsp turmeric, cloves, sugar, 1 tsp salt, red vinegar and 2 tbsp water to create the pickled onion mix. Simmer for 8–10 minutes on low until the onion slices are soft but still crisp. Set aside.
Mix the dry spices (1 tsp turmeric, ½ tsp chilli powder, ½ tsp cinnamon, ½ tsp ginger and a dash of salt) for the fish and coat the fillets well. Heat 2 tbsp sunflower oil in a pan and fry the fish for a few minutes per side until golden.
Flake the cooked fish into a large bowl. Finely chop the parsley. Add the egg, mashed potato, breadcrumbs and parsley to the fish along with 3–4 spoonfuls of pickled onions. Mix and shape into small patties.
Freeze the patties for 30 minutes to firm up, then pan-fry in hot oil until crisp and golden. Drain on paper towels and sprinkle with flaky salt.
Stir the apricot jam, salt and lemon zest through the drained amasi.
Serve the warm pickle fish cakes with the apricot amasi, leftover pickled onion and fresh curry leaves.
