Easy enough for a weeknight dinner, these curry cod fish cakes do not skimp on flavor nor appealing presentation (If I say so myself!). Truth be told, we have a version of cod fish cakes on a regular basis. Curry flavors are near the top of the list of favorites, but I often change the flavor profile depending on what I’m craving; Spanish, Mexican, Thai, Chinese, well, you get the idea!
Celery, shallots (or onion), diced tomatoes for moisture, and cilantro are staples in most versions. If you do not enjoy cilantro (that unfortunate OR6A2 gene), flat-leaf parsley, mint or other herbs can substitute for the cilantro.
For this curry version I used Local Spicery’s custom “Bo-Kaap Curry” blend, a mild curry from South Africa. I am a big fan of Local Spicery’s blends and single herbs and spices, many with a high proportion of organic ingredients.
I encourage you to check out their selection and let me know your favorites. Their vadouvan, (French), Ras el Hanout (Moroccan) and garam masala (Northern Indian) are staples in my spice cabinet too. (This is not a sponsored blog post, I just appreciate their spices, and have enjoyed knowing owners Nick Davoren and Evelyn Wood over the years.)
I hope the longer list of ingredients will not deter you from trying this recipe. Most likely you will have these on hand already, And the recipe is adaptable to what you do have available or with your flavor preferences.
Bonus Hint: Omit the raw egg and baking, then serve this delicious mix chilled as a salad! For a salad, I leave the crackers in larger pieces or toast up a piece of naan bread for extra crunch.
Curry Cod Fish Cakes
Ingredients
- 1 pound cod fish fillet fresh or frozen-thawed
- 2 whole bay leaves
- 1 whole lime divided into about 1/4 of it sliced to add to poaching liquid, the remaining lime juiced for adding to the cod fish cake mixture
- 5 - 6 whole black peppercorns
- 1 stalk celery about 1/2 cup finely dices
- 1 medium shallot about 1/2 cup finely diced. Substitute red onion.
- 1/2 cup fresh tomato diced into about 1/2-inch pieces
- 1/2 cup fresh cilantro leaves and stems, coarsely chopped
- 1 tablespoon mayonaise a generous scoop
- 1 tablespoon olive oil extra virgin
- 2 teaspoons Dijon mustard can substitute with a whole grain mustard
- 1 extra large egg
- 3/4 cup saltine crackers coarsely crushed. Can substitute with a rich or wholemeal cracker
- 1 tablespoon curry powder to taste
- 1 teaspoon sea salt to taste
- Pinch red chile flakes or cayenne to taste
Instructions
- Position an oven rack to the lower third position. Preheat the oven to 375°F, or on convection roast setting to 350°F. Line a baking sheet with parchment paper (optional but eases release of the fish cakes from the pan and clean-up).
Poach the cod fish
- Place cod fish fillets, lime slice, bay leaves and black peppercorns into a 2-quart saucepan. Add water to just barely cover. Bring the water to a low simmer over medium heat, then continue cooking for about 6 – 7 minutes. Cooking time will vary depending on the thickness of the fish. Check as needed to ensure the fish just looses its transparency. Remove thinner pieces if needed. Resist over cooking. Drain and set aside to cool. If you fear you’ve overcooked the fish, cool it quickly in a bath of cold water.
Combining the ingredients
- Combine the egg, mayonnaise, mustard, olive oil, lime juice, curry powder, sea salt and black pepper in a small bowl. Set aside.
- In a large bowl, gently mix the celery, shallot, tomatoes, cilantro, and cracker crumbs together. Flake the cod fish fillets into the bowl, taking care to leave some of the pieces at least about one-half inches in diameter. Gently mix the fish with the vegetable-crackers, then finally gently fold in the wet ingredients. Take care to preserve some large flakes offish.
- Divide the fish cake mixture into four portions and shape into patties about 1-inch thick. Place on the baking sheet. Bake for about 18 minutes, until lightly browned and the egg has an opportunity to cook fully. You can use an instant-read thermometer and the middle of a fish cake should reach at least 160°F, signaling the egg is cooked.
- For weeknights I serve as-is, but I’ve also made a quick salsa of the same vegetables used in the fish cakes, with some minced jalapeño pepper or added cayenne pepper for a bit of zippy heat.
