600 g Hake – skinned and cubed
1 tbsp crushed garlic
1/2 tsp Curry powder
1 tsp jeera powder (cumin)
1 tsp coriander powder (dhania)
1 tsp garum masala
2 -3 green chillies
1/2 bunch fresh coriander – roughly chopped
1/2 tsp chilli flakes
100g sweet potato-diced and cooked for 3 min in the microwave with 2cm of water
Salt to taste
In a food processor blitz the onion, chillies and fresh dhania.
Add the balance of the ingredients and pulse until the fish breaks down.
Remove and pick off little balls, roll between the palms and flatten and shape into a fish cake.
Shallow fry in coconut oil on low to medium heat for about 4 minutes on each side and until the fish cooks through.
Serve hot and with a double cream yoghurt dip
Double Cream Yoghurt Dip
1 cup double thick yoghurt
1 tbsp lemon juice
Mix all ingredients together and serve with fish cakes.
Prepared, tried and tested by: Omi Nair