Spiced fish cakes with Blackberry tarter sauce and Butternut Squash coleslaw!

Half term it is! and all the mum’s are busy cooking something special for their children. The most important part of growing up is food and nutrition.Home cooked meals have so much more to offer for a child that it is totally worth the extra time. My son loves to help me cook and involving him means he is learning about the food he eats, and the nutritional benefits.Fish is something I make sure he eats atleast once a week.I think Fish is often the most underated non vegetarian food on the menu. It is full of omega3 and is as versatile as potato interms of absorbing the flavours.

I was brought up in a coastal city of Andra Pradesh called Vishakapatnam (Even if it is for a short while and I don’t really want to admit it because my husband and most of his friends are from the same city. We end up having funny discussions around regional topics and I tend to take the side of Hyderabad where I spent most time of my life till date So shhhh!).I used to love the whole idea of fresh fish being bought every sunday in the hustle and bustle of the fish market. While I completely suck at choosing and bargaining good fish, my dad’s an expert. How I miss the rustic feel of the indian markets! The humble but assertive fish mongers, the buyers who are in rush to get back home with the best buy to a delicious meal and not to forget the triumph in the ladies face when they crack a great deal using their extra ordinary negotiating skills:) And then back home, my mum used to make a range of curries using different varieties of fish. I will definitely share some of them with you very soon. one of such dises is the ‘Sorra Pidipu’. The ‘sorra’ fish , available in most uk’s indian grocery stores as ‘Baby Shark’. It has a very flaky texture perfect for fish cakes. The authentic version of the dish is served with rice. I took the liberty of using all the goodness of the spices that go in the authentic curry and assembled a new version  for my dear readers.



Ingredients :
For the Fish:

Sorra Fish (baby shark) : 6 medium sized steaks
5 Green chillies finely chopped
Fresh Coriander – Finely chopped
2 Tbsp Finely chopped Onions
1 Tbsp Daniya/coriander Powder
1 Tbsp Ginger Garlic Paste
1 Tbsp Jeera/Cumin Powder
1 Tsp Chilli Powder
1 Tsp Garam Masala Powder
1 Medium sized boiled potato
Oil for shallow frying the fish cakes
Bread crumbs

For the Coleslaw:

1 Cup Red Cabbaged finely chopped/grated
1 Cup Butternut Squash finely chopped/grated
1/2 Tsp lemon juice
1/2 Tsp White vinegar
1 TSP Coarse Sea Salt
1 Tsp Extra vergin Olive oil

For the Blackberry tarter Sauce:

1/2 Cup Blackberries chopped
1 Cup Mayo
1 Tbsp Chopped corriander
Salt and Pepper to taste

Method :
For the Fish Cakes:

Take a deep pan with water and place the fish to boil. Add a teaspoon of salt and tumeric and boil for 10 mins or until the fish is tender.Drain the water and peel the skin away.
In a mixing Bowl , place the fish, green chillies,onions, chilli powder, ginger garlic paste, coriander powder, cumin powder,Potato and garam masala.Mix all the ingredients well. It will be messy but it is always best to use your hands.Shape the mixture as cakes. You should end up with a cakes like in the picture below. Taste for seasoning and add more salt if required.
Beat an egg in a bowl, keep aside. Keep some bread crumbs ready to coat the fish cakes. Dip each fish cake in beaten egg and coat them with breadcrumbs. Shallow fry them till golden brown.

fish cakes 2

frying fish cakes

For the Coleslaw:

In the mixing bowl, place the cabbage and 1/2 a Tsp of sea salt. and using hands knead the cabbage for atleast 2 mins. This will help the cabbage to become very tender and juicy and absorb the salt and release all the nutrients at the same time. Add the butternut squash, rest of the salt and continue to knead till the veges are soft and tender.They should release liquid when you sqeeze them. Now , drain the juices and add the lemon juice, white vinegar and extra virgin olive oil. Mix well.


For the Tarter sauce:

Chop the blackberries finely. Add it to the mayo along with the chopped coriander. Season it. Blackberries have a very strong tangy flavour so I did’nt really feel it necessary to add any more seasoning to the sauce. It tasted just right.

Black berry Tarter sauce

Serve the fish cakes with the coleslaw and tarter sauce.The fish cakes can be a bit spicy so topping it up with a fried egg is an amazing condiment to the already srumptous fish cakes!



Enjoy !

PS: I would be submitting this dish for bloggers buzz competition so wish me luck and please do comment on how you like this recipe of mine.

Here is the link to Bloggers Buzz : http://bloggersbuzzuk.blogspot.co.uk/


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