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Ingredients

• 5 cloves
• 2 pieces cinnamon
• 1.5 tsp cumin seeds
• 5 tbsp vegetable oil
• 1 onion, chopped
• 5 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1/2-3/4 tsp red chilli powder
• 1 tsp garam masala
• 1.5 tsp dried mango powder, (available from specialist Asian supermarkets)
• 450 g fish fillets, such as salmon, trout, cod or haddock 15g coriander leaves and stalks, chopped
• 1 egg, beaten
• 60 g fresh breadcrumbs, (about 2 large slices of bread), to bind
• chutney, to serve (such as coriander and mint or red chilli and coconut)

Description

Anjum Likes These Fishcakes Best With Salmon And Trout, But They Work Really Well With Many Types Of Fish – Indians Often Eat Fishcakes As Bite-sized Morsels Before Dinner

UK TV