Indian Fish Cakes with a Coriander and Coconut Chutney

Name: Indian Fish Cakes with a Coriander and Coconut Chutney
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 400 g/14 oz salmon fillets, skinned; 2 large handfuls coriander leaves, roughly chopped; 1 tsp ground coriander; ½ tsp sea salt; 1 green chilli, deseeded and roughly chopped; 1 tsp garam masala; 1 handful mint leaves; ¼ tsp garam masala; 2 tbsp vegetable oil; 1 handful coriander leaves; 100 ml/3½ fl oz/⅓ cup coconut milk; juice of ½ lemon; a pinch of sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

400 g/14 oz salmon fillets, skinned
2 large handfuls coriander leaves

Asia
India
Fish course
Side dish
Pescatarian
Spicy
Gluten-free

Method

To make the chutney, put all the ingredients into a food processor and blend into a smooth paste. Tip into a bowl and set aside.
Put the salmon, chopped coriander, green chilli, garam masala, ground coriander and salt into the food processor and pulse until everything just binds together in a rough paste. Tip into a large mixing bowl, cover with cling film and