Pushing on towards Bengal, the cuisine of this landscape is known for its subtle yet sometimes fiery flavours and for its use of fish plucked from the fresh-water rivers of the Ganges delta.
First, put a steamer over simmering water so it can get nice and hot. When it’s ready, put in the potato cubes (keeping a piece back) and cook for 5 minutes, lid in place. Add the fish fillets for a further 3 minutes, or until both are cooked through. Remove and set aside to cool
Gently heat a glug of the groundnut oil in a frying pan. Add the garlic, chillies, ginger and onion, and sizzle together. Then add all the spices,
Once the onion has softened, add the potato and fish to the frying pan, with another splash of oil if needed, and cook until the ingredients are dry. Mix well to combine, then mash everything together in the pan with a fork. Add the egg, the coriander leaves and the flour and shape into 16 walnut-sized balls.
Heat your groundnut oil for frying — you should aim for the oil to be about
Gently squash each ball to form a patty. Don’t worry if they break up
Shredded white and red cabbage and sliced red onion, dressed with lime juice and toasted coriander seeds
© 2012 All rights reserved. Published by Atlantic Books.