INGREDIENTS:
- Fish of your choice- 500 gm
- Red Thai curry paste- 2 tbsp
- Coriander, finely chopped- 2 tbsp
- Milk- 1/2 cup
- Cumin seeds- 1 tsp
- Cinnamon- 1 inch stick
- Bay leaves- 4-5
- Cloves- 2-3
- Ginger paste( optional)- 1 tsp
- Garlic paste-( optional)- 1 tsp
- Egg, beaten-1
- Cornflour (optional)- 1 tbsp
- Salt to tatste
INSTRUCTIONS:
- In a large pan, boil 1/2 cup milk mixed with 1/2 cup water and whole spices.
- Take your pick of fish. I have used a mix of salmon and pollock- both frozen. Let them sit outside the freezer for about 10 minutes, there is no need to completely thaw them.
- Drop these into the pan with boiling milk. Let cook for 2-3 minutes. Do not overboil, as the fish will get rubbery if overcooked.
- This is what you will see in 2-3 minutes, soft fish, almost breaking up. Drain the fish, discard all cloves, bay leaf and cinnamon. If some spice clings on to the fish, it is ok.
- Chop some onions. Heat oil in a pan, and toss in the onions. Fry for 2 minutes, till soft.
- The fish is now cool enough to break up and will break up easily with a fork. You can even use your fingers.
- Add the crumbled fish into the pan containing the onions. Fry for 2 minutes.
- Put all this mixture into a food processor. Add 2 heaped tsp of red Thai curry paste, salt, ginger paste, garlic paste and some coriander leaves (optional). Add one egg for binding. If you like you could also add in 1 tbsp of cornflour, if you don’t mind the gluten.. If you don’t have a food processor, its ok. Just try to mix it together with your hands.
- Mince it up.
- Shape them and keep in a plate ready for frying.
- These are some waiting for the freezer, for another day.
- Fry in hot oil on a shallow pan. Serve with salad or on the side with a main meal.
Source: Of Cloves & Capers
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