Thai Red Curry Fish Cakes

This recipe can be served as a appetizer or as an accompaniment to a main meal. A great treat for anybody, anytime!

TIP: The recipe produces far too much curry paste and then you only need to use a small amount. You might want to watch the video and decide to cut down on the curry paste ingredients. (Or you might prefer to pop out and pick up a 185g jar of Tesco Ingredients Red Thai Curry Paste – £1.69)

CORRECTION: The video says make the fishcakes 5mm thick – this should be 25mm!

200 g cod fillet
200 g squid
2 tsp sugar
1 tbsp fish sauce
60 g green beans finely diceed
1/2 a beaten egg
vegetable oil for deep frying

For the curry paste:
10 to 15 red chillies dried, soaked in water until soft
1/2 tsp coriander seeds, dry roasted in a pan for 2-3 minutes
2 stems of lemongrass
6 garlic cloves, peeled
60 g shallots, sliced
3 tbsp ginger, sliced
lemon or lime zest
2 tsp salt
2 tsp pepper

You will also need a food processor


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