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Cook With Us

SMOKED HADDOCK FISHCAKE

BOMBAY POTATOES, KORMA SAUCE AND CURRY OIL

Serves 4

 

Fishcake

  • Naturally smoked haddock fillets 800g
  • Maris Piper potatoes (cooked and mashed) 200g
  • Fresh coriander (finely chopped) 5g
  • Seasoning                                                                         
  • Flour 50g
  • Eggs (beaten) 2
  • Breadcrumbs 250g
  • Oil for deep frying

 

Bombay aloo                    

  • Maris piper potatoes (cooked and cut into 10mm cubes) 600g
  • Brown mustard seeds 10g
  • Madras curry powder 10g
  • White onions (cut into a small dice) 100g
  • Butter 10g ml
  • Spinach 100g

 

Curry sauce                                       

  • Milk Coconut 400ml
  • Korma paste 50g

 

Curry oil

  • Madras curry powder 10g
  • Rapeseed oil 100ml

 

Garnish

  • Kale (de stalked and shredded) 100g

Fishcake.jpg

 

1. Make the curry oil. Dry fry the curry powder in a frying pan and mix with the oil.


2. Make the fish cakes by cooking the haddock, flaking and combining with the coriander, seasoning and mashed potatoes. Form into 4 round cakes and place in the fridge to cool and firm up.


3. Pass each cake through the flour, then the eggs and finely the breadcrumbs. Set aside.


4. Deep fry the kale for garnish and allow to dry on a paper towel.


5. Make the curry sauce with the korma paste and coconut milk. Heat and keep warm.


6. Deep fry the fish cakes and keep warm.


7. Make the Bombay aloo. Dry fry the brown mustard seeds until they start to pop. Add the curry powder and the butter. Add the onions and sweat them off with no colour for 5 minutes. Add the diced potatoes and heat through. Don’t allow the potatoes to break apart. Finish with the spinach.


8. To assemble the dish. Place the Bombay aloo in the bottom of 4 bowls. Dress with a little curry sauce and place a fishcake on top. Garnish with the crispy kale and finish with a drizzle of curry oil.

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