Ingredients.Fish cardigan
4 servings, 30 minutes
600 g salmon or cod fillet
Mustard oil for frying (or neutral oil)
Marinade:
½ teaspoon ground turmeric
½ teaspoon chili powder
1 tsp mustard oil
Salt
After frying:
1 tablespoon fresh ginger, chopped
1 tablespoon fresh mint, chopped
1 tsp garlic-ginger paste (see recipe below)
1 teaspoon fresh, chopped coriander
½ red onion, chopped
½ teaspoon chili powder
½ tsp paprika powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala
1-2 tsp salt
1 tbsp potato flour (or other flour)
1 tsp breadcrumbs
1. Quarter each fish fillet. Mix the marinade ingredients in a bowl and rub the fish pieces thoroughly.
2. Let the fish marinate for 5 minutes.
3. Mix ginger and mint in a bowl.
4. Pour oil into a frying pan so that it covers the bottom. Heat the oil and then fry the fish pieces for 2-3 minutes on each side.
5. Add the fish to the bowl with the ginger and mint. Stir in the other ingredients. Knead everything together. Roll the fish mixture into balls and then flatten into patties.
6. Heat the oil in a deep fryer or frying pan to around 180 degrees. Fry the steaks for 3-5 minutes. Serve with basmati rice and a bowl of daal (lentil soup).
Garlic ginger paste
Ingredients.Garlic ginger paste
4 dl, 10 minutes
10-12 cloves of garlic
150g fresh ginger
2 dl neutral oil
1. Peel the garlic cloves and cut them into pieces. Peel and chop the ginger. Place garlic and ginger in a bowl. Add the oil and blend the mixture with a hand blender until smooth.
2. Store in a jar. One teaspoon of the paste can be replaced with about half a finely chopped garlic clove and 1 teaspoon of grated ginger.
Read more: The secret to good Indian food – four recipes
