Fish Cake Curry Recipe

White fish fillets: Skinless and boneless, these form the base of the fish cakes.

Egg: Helps bind the fish cakes together.

Breadcrumbs: Adds texture and helps hold the fish cakes' shape.

Fish sauce: Provides a salty, umami flavor to the fish cakes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice to the fish cakes.

Vegetable oil: Used for frying the fish cakes and sautéing the aromatics.

Onion: Adds sweetness and depth to the curry sauce.

Garlic: Provides a robust, aromatic flavor.

Curry powder: The primary spice blend that gives the curry its distinctive flavor.

Coconut milk: Creates a rich, creamy base for the curry sauce.

Soy sauce: Adds a salty, savory element to the curry.

Lime juice: Provides a tangy contrast to the rich coconut milk.

Sugar: Balances the flavors and adds a touch of sweetness.

When forming the fish cakes, make sure to finely chop the fish fillets to ensure a smooth texture. If the mixture feels too wet, add a bit more breadcrumbs to help bind it together. When frying, avoid overcrowding the pan to ensure even cooking and a crispy exterior. For the curry sauce, sauté the onions and garlic until they are golden brown to develop a deeper flavor. Adjust the seasoning of the curry to taste, balancing the soy sauce, lime juice, and sugar to achieve the perfect blend of savory, tangy, and sweet.

• white fish fillets - Substitute with tofu: Tofu can mimic the texture of fish when marinated properly and is a great vegetarian alternative.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg; this works well as a binder.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar texture and crunch to breadcrumbs.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and depth of flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can be interesting in curries.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the curry.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic.

• curry powder - Substitute with garam masala: Garam masala provides a different but equally complex spice profile.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile.

• Allow the fish cakes and curry sauce to cool completely at room temperature before storing. This prevents condensation and keeps the texture intact.
• Transfer the fish cakes into an airtight container, layering them with parchment paper to prevent sticking.
• Pour the curry sauce into a separate airtight container. This helps maintain the integrity of both the fish cakes and the curry sauce.
• Store both containers in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.
• When freezing, label the containers with the date to keep track of their freshness.
• To reheat, thaw the fish cakes and curry sauce in the refrigerator overnight if frozen.
• Heat the curry sauce in a saucepan over medium heat until it reaches a simmer.
• Add the fish cakes to the simmering curry sauce and heat for about 5-7 minutes, or until the fish cakes are warmed through.
• Serve hot with freshly cooked rice or naan for a delightful meal.

• For the stovetop method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of vegetable oil or a bit of coconut milk to the pan.
  3. Once the oil is hot, add the fish cakes and curry sauce.
  4. Cover the pan with a lid and let it heat for about 5-7 minutes, stirring occasionally to ensure even heating.
  5. Check that the fish cakes are heated through before serving.

• For the microwave method:

  1. Place the fish cakes and curry sauce in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the curry sauce and flip the fish cakes halfway through the heating process.
  5. Continue heating in 1-minute intervals until the fish cakes are thoroughly warmed.

• For the oven method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the fish cakes and curry sauce in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring the curry sauce halfway through.
  5. Ensure the fish cakes are heated through before serving.

• For the steamer method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the fish cakes in the steamer basket.
  3. Cover and steam for about 10 minutes.
  4. Meanwhile, reheat the curry sauce separately in a small saucepan over medium heat.
  5. Combine the fish cakes and curry sauce once both are heated through.

• Mixing bowl: To combine the fish fillets, egg, breadcrumbs, fish sauce, salt, and pepper.

• Pan: To fry the fish cakes until golden brown.

• Spatula: To flip the fish cakes while frying.

• Knife: To finely chop the onion and mince the garlic.

• Cutting board: To provide a surface for chopping the onion and mincing the garlic.

• Measuring spoons: To measure out the fish sauce, salt, pepper, curry powder, soy sauce, lime juice, and sugar.

• Measuring cup: To measure the coconut milk.

• Stirring spoon: To stir the curry sauce and ensure it is well mixed.

• Serving dish: To serve the fish cake curry hot with rice or naan.

Prepare ingredients in advance: Chop the onion and garlic ahead of time to streamline the cooking process.

Use a food processor: Blend the fish fillets mixture quickly to save time forming the patties.

Preheat the pan: Ensure the oil is hot before frying the fish cakes for faster cooking.

Measure spices beforehand: Have the curry powder, salt, and pepper ready to go.

Simmer efficiently: Use a lid to bring the coconut milk mixture to a simmer faster.