FISH CAKES

FISH  CAKES:
INGREDIENTS:   (serves 6)

1  kg  fresh mackerel fish
2-3  bay leaves
2  tbsp  ginger-garlic paste
2  medium sized onions, finely chopped
1  large tomato, finely chopped
1  tsp  each, turmeric, cinnamon, clove and pepper powders
2  eggs, beaten
3-4  finely-chopped green chillies
Lemon juice or coconut vinegar, to taste
Salt, to taste
200  g  semolina

METHOD:

• Clean and boil mackerel in enough water along with bay leaves for 10 minutes. Let it cool, drain and flake the fish. Mash well. Add salt and keep aside.
• Heat oil and saute onion till translucent.  Add tomato and saute till soft.  Add ginger-garlic paste and green chillies. Saute for 2-3 minutes.
• Add turmeric, cinnamon, pepper and clove powders and mix well to make a thick paste.  Add fish and mix well.
• Add lemon juice or vinegar and adjust seasoning, if required. Let the mixture cool down.
• Add eggs and mix again. Divide the mixture into small balls and flatten them to make patties. Roll the patties in semolina and shallow- fry till brown on both sides.
• Serve with tamarind chutney.